Herb Roasted Rack of Cedar Springs Veal with Infused Olive Oil Drizzle

By: The Food Hunter

Veal is often my first choice when I am looking to create a feast for a special occasion dinner. This meat, which is frequently passed over by others, is luxurious and unbelievably tasty. With so many cuts of veal available it is also very versatile and easy to cook.

Not only is it tasty but veal is also a lean meat that is packed with nutrients. Less than 400 calories per 3 oz. serving, it fits perfectly into my healthy way of eating. I'll admit that veal tends to be on the more expensive side when it comes to meat choices but in my opinion, the delicate taste and velvety texture are worth the added expense.

When raised correctly, like the veal from the Cedar Springs family, the taste just can't be beat. Cedar Springs ranches are all family owned, right here in the US and provide a safe housing environment for the animals. Calves are fed a nutritious, wholesome diet and are kept happy and healthy. You can find out more about them here.

The veal rack in particular is one of those cuts of meat which screams special occasion. This easy to prepare and succulent cut makes an elegant presentation on any table. I was recently sent two beautiful racks of veal from Cedar Springs and decided to make it for Easter dinner. The meat was tasty and tender and enjoyed by the entire family. I would definitely make this again.



Herb Roasted Rack of Cedar Springs Veal with Herb Infused Olive Oil Drizzle

For the veal
Two 6-bone racks of Cedar Springs veal—chine bones removed, fat trimmed to 1/4 inch & ribs frenched
6 garlic cloves, quartered
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
2 teaspoons fennel pollen
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste

Combine the garlic, fennel pollen and all the fresh herbs in the bowl of a mini food processor and grind coarsely. Add the olive oil, salt and pepper and process to a paste. Rub the paste all over the veal racks. Cover with plastic wrap and refrigerate for two hours or overnight. Remove the meat from the refrigerator 2 hours before roasting.

Preheat the oven to 450°. Arrange the racks back to back with the frenched bones crisscrossed and pointing upwards. Roast the racks in the lower third of the oven for 15 minutes. Reduce the oven temperature to 350° and continue to roast for about 1 hour and 20 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat in the center of one of the racks registers 130° for medium meat. Transfer the racks to a carving board, cover loosely with foil and let rest for 15 to 20 minutes.

To serve, slice down between the rib bones and serve 1 chop per person drizzled with infused oil.

For the herb infused oil
1/4 cup olive oil
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
salt & pepper to taste

Heat oil and herbs in a small saucepan over medium heat. Bring to a boil and let simmer for two minutes. Season with salt and pepper. Pour into a bowl and let cool before serving drizzled over veal.

I received product and/or compensation for posts featuring this product. As always, all opinions are 100% my own