This herb crusted rack of veal is a perfect complement to the delicate flavor of the meat.
Prep Time5 hourshrs
Cook Time1 hourhr30 minutesmins
Total Time6 hourshrs30 minutesmins
Course: Entree, Main Course
Cuisine: American
Servings: 6
Ingredients
For the Veal
4-5lbsrack of veal Frenched
3tbspminced garlic
2tbspfresh rosemary finely chopped
2tbspfresh mint finely chopped
2tbspfresh thyme finely chopped
zest from one lemon
2tspsea salt
1tspfresh cracked pepper
1/4cupolive oil
For the Grill
Scraps from herbs
1mediumonion quartered
5clovesgarlic
3-4sprigsrosemary
Instructions
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 5 hours, or overnight.
Get veal out of the refrigerator and set on the countertop for up to an hour allowing it to come up to room temperature while you prepare your grill.
With veal still wrapped in plastic, insert spit and prongs into the meat and set up rotisserie following your manufacturer's instructions. Light grill and using a reliable thermometer, set grill temperature to 275°F-300°F degrees.
Place veal on the rotisserie, on top of the hot coals, place onion quarters, rosemary, garlic, and scraps from the herbs. Allow these to smoke. 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. Adjusting checks as meat gets closer to 125°F
When internal temperature reaches 125°F-130°F, remove veal from grill.
Tent veal with aluminum foil and let veal rest for 5-10 minutes before cutting into it. It will continue to cook while it rests.
For 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 5 hours, or overnight.
Get veal out of the refrigerator and set on the countertop for up to an hour allowing it to come up to room temperature while you prepare your grill.
For those with a rotisserie, follow your manufacturer's instructions for setting it up. For those who don’t have a rotisserie, light grill, and set up for indirect heat. Using a reliable thermometer, set grill temperature to 275°F-300°F degrees.
Insert a reliable leave-in thermometer into thickest portion of veal and place veal over indirect heat, facing the bones towards the heat source. If you’re using the rotisserie, you’ll want to monitor your meat's temperature using a reliable quick read thermometer.
On top of the hot coals, place onion quarters, rosemary, garlic, and scraps from the herbs. Allow these to smoke. Close the lid on your grill allowing herb smoke to go to work on the veal roast.
When the internal temperature reaches 125 degrees, remove the veal from the grill and prepare the grill for high direct heat.
Place veal directly over high heat, turning often just until you achieve a nice dark crust. About 4 minutes total. This will achieve the perfect medium-rare. Remember, flip the meat often (about every 20 seconds or so) so all sides get kissed by the flame and you achieve that beautiful crust via the Maillard reaction.
Let the veal rest for 5-10 minutes before cutting into it. It will continue to cook while it rests.