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.
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.
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