Herb-Crusted Rack of Veal

Servings: 6

Prep Time: 10 minutes, plus 2 hours resting time

Cook Time: 90 minutes


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



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.