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Roasted Rack of Veal

Serves 6–8
Total preparation time: 1 hour and 45 minutes


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 (3.5–4 lbs.) Veal Rack Roast, brought to room temperature
3 tablespoons canola oil


1. 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.

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.

© Lobel's of New York