Recipe

Servings: 6

Prep Time: 10 minutes, plus 2 hours resting time

Cook Time: 90 minutes

Ingredients:

For the Herb-Crusted Veal:

• 1 bone-in rack of veal with 6 chops, 4-6 lbs
• 4 cloves garlic, minced
• 2 tablespoons fresh sage, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 4 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• Instant-read thermometer

Instructions:

1.  Prep the veal rib roast:

Bring the veal roast to room temperature for about 2 hours before cooking. Trim excess fat to ¼-inch. Preheat the oven to 450°F (230°C). Combine the minced garlic, chopped sage and mint, olive oil, salt, and pepper to create a rub. Evenly coat the veal with the herb rub.

2. Cook:

Place the veal in a roasting pan, bone-side down, and roast for 15 minutes. Reduce the oven temperature to 350°F and continue to roast until an instant-read thermometer inserted into the center of the meat registers 130ºF for medium doneness, about 70 minutes longer. Remove from the oven, cover with foil, and let it rest for 15 minutes. The internal temperature will rise to 145ºF for medium-rare. 

Recipe

Servings: 6

Prep Time: 10 minutes

Cook Time: 75 minutes

Ingredients:

For the Hasselback Potatoes:

• 6 mediums yukon gold potatoes
• Extra-virgin olive oil 
• Salt and freshly cracked black pepper
• Fresh sage leaves
• Melted butter

Instructions:

1. Slice the potatoes: 

• Preheat the oven to 425°F and line a baking sheet with parchment paper. Place one of the potatoes on a cutting board and lay chopsticks along both of its long sides. Use a sharp knife to cut the potato crosswise into ⅛-inch-thick slices, stopping when your knife reaches the chopsticks so that you don’t cut through the potato all the way. Repeat with the remaining potatoes. Move the potatoes to the baking sheet and drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, doing your best to get the oil and seasonings in between the potato slices. Insert a sage leaf into the potatoes in between every other slice. Drizzle with a little more olive oil

2. Roast the Potatoes:

• Roast the potatoes for 50 minutes. Remove the potatoes from the oven and brush with the melted butter. Roast for another 25 minutes, or until the potatoes are tender in the middle and crisp around the edges. Season to taste with salt and pepper. Potatoes can be cooked before, and reheated in the 350ºF oven for 20 minutes while the veal roast is resting.

Recipe

Servings: 6

Prep Time: 10 minutes

Ingredients:

For the Italian Salsa Verde:

• 1 cup Italian parsley
• 1 cup basil 
• ¼ cup fresh mint 
• Zest and juice of one lemon
• 1 tablespoon capers
• 1 clove of garlic, peeled 
• 2 tsp rice vinegar 
• 1 clove of garlic
• Pinch of red pepper flakes
• ¼ teaspoon salt 
• ½ teaspoon chicken bouillon powder 
• ½ cup extra virgin olive oil

Instructions:

1. Make the Italian Salsa Verde:

• Chop the bottom 2-3 inches of stems off of the parsley, and pick the mint leaves off of the stem. In a food processor combine the parsley, mint, lemon juice, capers, garlic, rice vinegar, red pepper flakes, salt and chicken bouillon powder. Blend until combined and paste-like in consistency, scraping the bowl of the processor a couple of times to blend evenly. Empty the mixture into a bowl and stir in the olive oil. Taste and season with more salt if you’d like.