Adapted from Mario Batali
Serves 8-10

  • Two¬†4-5lb racks 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

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.

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 just medium.

Let the meat rest for 15 to 20 minutes. Carve the chops, and serve.