I love rack of veal, but I save it for very special occasions because it’s generally a special-order cut, and it isn’t cheap.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Remove the veal from the oven and let rest for 10 minutes (it will continue to cook as it rests) before carving into single chops and serving with the rémoulade. Don’t fret if some of the crust falls off the meat when you carve.
Try a bright, intensely flavored Italian red, such as a Barbera or a Chianti Classico Riserva. Both will mirror the acidity in the lemon juice as well as the flavors of the fresh herbs.
Buying a rack of veal: A rack of veal can be a special-order cut, so talk to your butcher up to a week in advance to be sure it’s available. Ask the butcher to remove the chine bone, which is the backbone, from the rack so that you can cut between the ribs when you carve the cooked rack. Also tell the butcher you want the rack completely trimmed but not frenched (which involves stripping away all the fat, meat, and connective tissue from the tips of the rib bones). Veal weights can range widely; ask for a smaller rack if possible.
I serve this at Christmas for my family and it gets top rating. This is a special dinner for a special time. It it my gift to the family. PS: I do not serve it with the remoulade as my family prefers "au jus" type sauces.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?