I love ham. I really, really do. My family always had ham for Easter. I was shopping at our local butcher shop recently and I spied this gorgeous rack of veal. With all the stunning produce at the market right now, I just couldn’t resist it. With fresh herbs from the garden, a quick roasting time, side dishes that are homemade, bright & fresh this is sure to be a spectacular Easter (or Springtime) feast. ENJOY!
Roast Rack of Veal with Sage, Rosemary & Thyme
Serves 4
Recipe by Rachael Sheridan
Photos by Amy Sheridan
you will need a high-sided cast iron skillet
1 3lb. rack of veal, frenched (have your butcher do this for you)
1 t. fresh sage, chopped fine
1 t. fresh rosemary, chopped fine
1 t. fresh thyme, chopped fine
2 garlic cloves, minced
2 t. sea salt
1 cup dry white wine
1 T. butter
3T thinly sliced green garlic (for garnish)
First: Mix the chopped herbs, garlic and salt together. Pat dry your veal roast and coat it with the herb and salt mixture. Cover loosely with plastic and marinate overnight or at least 8 hours.
Second: Roast the veal. Remove the veal from the refrigerator an hour before you’re ready to cook it to allow it to come to room temperature. Preheat your oven to 450 degrees. Place your cast iron skillet in the middle of the oven and allow it to heat up for 30 minutes.
Third: Arrange your veal rack fat side up in the preheated cast iron skillet. It should sizzle. Roast the rack for 15 minutes. Reduce the oven temperature to 350° and continue to roast for about 1 hour or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium meat.
Fourth: Transfer the rack to a carving board, cover loosely with foil and let rest for about 15 minutes. The final temperature will be 140 degrees.
Fifth: Make a quick pan sauce while the meat rests. Pour the excess fat out of the skillet and set it over medium high heat. Add the white wine, scrape up the brown bits on the bottom of the skillet and allow the wine to reduce by half. Whisk in the cold butter. Taste for seasoning. Add salt and pepper to taste.
Sixth: To serve, slice down between the rib bones and serve 1 chop per person. Garnish with the sliced green garlic and a spoonful of pan sauce.
Start the meal with Spring Salad. Serve the veal with homemade spaetzle, and end with fresh strawberry arborio rice pudding for dessert.
