Roasted Rack of Veal
Cooking method: Roasting
Serves 6 to 8
Total preparation time: 1 hr. 45 min.
2 cups very fresh white bread crumbs
1 cup flat-leaf parsley leaves
1 tsp. finely minced garlic
2 large egg whites, lightly beaten
3 tbsp. canola oil
, freshly ground, to taste
Preheat the oven to 375°F. Combine the bread crumbs, parsley, garlic, 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.
Using a pastry brush, lightly coat the rack with the beaten egg whites. Roll the rack in the bread crumb mixture to coat entirely.
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.
This recipe is from The Lobel Family