LIP-SMACKING LEMONY ROASTED CORNISH HENS4 Cornish hens12 whole peeled garlic cloves1 lemon, cut into quartersSalt,…
Roasted Rack of Veal with Root Veggies
| Roasted Rack of Veal with Root Veggies | Print |
Recipe By: Alice Morrow
Roasted Rack of Veal with Root Veggies
Ingredients
- ½ lb. pearl onions
- 1 ½ lbs. fingerling potatoes
- 2 large parsnips, peeled and cut into 1” pieces
- 2 large carrots, cut into small pieces
- 1 head of garlic, cloves peeled
- 3 T. extra-virgin olive oil
- Salt and black pepper
- 1 (4-bone rack of veal) left untrimmed
- 1 T. chopped rosemary
- 1 T. chopped thyme
- 2 c. chicken broth
- 3 T. cold butter
- 1 T. sherry vinegar
Instructions
- Preheat oven 375. In saucepan in salted boiling water, blanch pearl onions for 30 seconds. Drain. Trim tops and bottoms and let skins fall off.
- In large roasting pan, toss onions, potatoes, parsnips, carrots and garlic with olive oil. Season and spread veggies in even layer.
- Season veal and rub the chopped rosemary and thyme into the layer of fat. Nestle the veal into the veggies, fat side up.
- Roast 1 hour and 45 minutes, until inserted thermometer reads 140 in the thickest part.
- Transfer veal to carving board and let rest 5 minutes. Spoon veggies into bowl and keep warm.
- Pour off fat from the roasting pan and save. Set pan over moderate high heat and add stock and bring to boil. Cook for 2 minutes and scraping up browned bits.
- Strain pan juices into a small saucepan and boil over high and reduce to ¾ c. Remove from heat and let cool for 2 minutes. Whisk in butter, 1 T. at a time.
- Season sauce with salt and pepper and stir in vinegar.
- Carve rack into 4 chops and transfer to serving plates. Spoon a little of reserved fat over the met and serve with roasted veggies, passing the sauce with the meal.
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