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Roasted Rack of Veal
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Serves 6-8
Total preparation time: 1 hour and 45 minutes
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INGREDIENTS
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2 cups very fresh white bread crumbs
1 cup flat-leaf parsley leaves
1 teaspoon finely minced garlic
Coarse salt and freshly ground pepper to taste
2 large egg whites, lightly beaten
1 4- to 5- pound rack
of veal, brought to room temperature
3 tablespoons canola oil |
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DIRECTIONS
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1. Preheat the oven to 375 F. Combine the bread crumbs,
parsley, garlic and salt and pepper to taste in the
bowl of a food processor fitted with the metal blade.
Process until the parsley is very finely chopped and
well incorporated into the crumbs. Scrape the mixture
from the bowl onto a large plate.
2 Using a pastry brush, lightly coat the rack with
the beaten egg whites. Roll the rack in the bread
crumb mixture to coat entirely.
3. Heat the oil in a large ovenproof nonstick sauté
pan over medium-high heat. Add the rack and sear for
5 minutes or until one side is nicely browned. Turn
and sear the other side for 3 minutes. Place in the
pre heated oven and roast for about 1 hour 15 minutes
for medium rare, and an instant-read thermometer inserted
in the thickest part of the meat reads between 140
and 145 F. Remove from the oven and allow to rest
for 10 minutes before slicing.
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ŠLobel's
of New York, 1096 Madison Avenue, New York, NY 10028
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