• Strip all fresh herbs off stalks and finely mince. Don't discard any of the herb stalks.
• In a small bowl, mix herbs with salt and pepper and add the olive oil to form a paste.
• Place the rack of veal on a sheet of plastic wrap and smear the herb paste all over the surface of the veal. Wrap veal with plastic wrap, place on a plate and put in the refrigerator for 2 hours, or overnight.
• Remove the veal from the refrigerator and set on the countertop for up to an hour while you prepare your grill.
• Light grill and using a reliable thermometer, set grill temperature to 275°F - 300°F degrees. For a charcoal grill, build the coal bed so the majority of the coals are offset of where the rack of veal will spin, with only a few coals directly under the veal. For a gas grill, use the infrared rotisserie burner.
• With the veal still wrapped in plastic, insert spit through the center of the veal. Then, remove the plastic and insert the prongs into the meat.
• Place rotisserie spit on the grill. Add the onion quarters, rosemary, garlic, and scraps from the herbs to the hot coals. Close the lid on your grill allowing herb smoke to go to work on the veal roast. Monitor your meat's temperature about every 15–20 minutes using a reliable quick-read thermometer.
• When the internal temperature reaches 125°F-130°F, remove the veal from the grill.
• Let the veal rest for 5-10 minutes and allow the carryover cooking to work its magic, before cutting into it.

Reverse Sear Method

• Strip all fresh herbs off stalks and finely mince. Don't discard any of the herb stalks.
• In a small bowl, mix herbs with salt and pepper and add the olive oil to form a paste.
• Place rack of veal on a sheet of plastic wrap and smear the herb paste all over the surface of the veal. Wrap veal with plastic wrap, place on a plate and put in the refrigerator for 2 hours, or overnight.
• Remove the veal from the refrigerator and set on the countertop for up to an hour while you prepare your grill.
• Light your grill, and set up for two-zone cooking. Using a reliable thermometer, set grill temperature to 225°F.
• Insert a reliable leave-in thermometer into the thickest portion of the rack of veal and place it over indirect heat, facing the bones towards the heat source.
• Place onion quarters, rosemary, garlic, and scraps from the herbs on the coals. Close the lid on your grill allowing herb smoke to go to work on the veal roast.
• When the internal temperature reaches 125°F, remove the veal from the grill and prepare the grill for high direct heat; adding more coals as necessary.
• Place veal directly over high heat, turning often just until you achieve a nice dark crust. About four minutes total. This will achieve the perfect medium-rare. Remember, flip the meat often (about every 30 seconds or so) so all sides achieve that beautiful crust via the Maillard reaction.
• Let the veal rest for 5-10 minutes and allow the carryover cooking to work its magic, before cutting into it.