Serves 8-10
- Two ~4.5lb Rack of Veal
- 12 garlic cloves, cut into slivers
- 1/2 cup fresh rosemary leaves
- 1/2 cup fresh thyme leaves
- 1/2 cup fresh basil leaves
- Grated zest of 3 oranges
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 cup extra virgin olive oil
Pre-Season (“Dry Brine”) the Veal
Place the veal racks on a cutting board and make thin incisions all over them, about 1 inch apart, by pushing sparing knife into the fat, straight toward the bone. Insert a garlic sliver into each incision; you will use about 20 slivers.
Combine the remaining garlic with the rosemary, thyme, basil, orange zest, kosher salt, and pepper in a food processor, and pulse until finely chopped. With the machine running, gradually add the olive oil, and process until the mixture forms a smooth paste.
Rub the orange-herb mixture all over the veal racks. Cover, wrap in plastic wrap, and refrigerate for at least 6 hours, or as long as overnight.
Roast the Veal
Take the veal out of the fridge and let it stand at room temperature for 1 hour.
Preheat the oven to 425F.
Arrange the veal racks with bones intertwined and standing straight up on a rack in a roasting pan. Roast in the oven for about 1 hour, or until an instant-read thermometer registers 135F for medium.
To serve
Let the meat rest for 15 to 20 minutes. Carve the chops, and serve.
