Very French Grilled Rack of Veal
Very French Grilled Rack of Veal is a gluten free and dairy free side dish. This recipe serves 8 and costs $4.68 per serving. One serving contains 292 calories, 2g of protein, and 21g of fat. 19 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 9 hours. It is brought to you by Leites Culinaria. If you have red pepper flakes, ground pepper, sweet paprika, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe. A couple people really liked this Mediterranean dish. Overall, this recipe earns a good spoonacular score of 55%. If you like this recipe, take a look at these similar recipes: Roasted Rack of Veal with Root Vegetables, French Veal Chops, and French In A Flash: Veal Stew Forestière.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 520 minutes
Ingredients:
2 tablespoons firmly packed light brown sugar
1/4 cup finely chopped chives
1/2 cup Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup extra virgin olive oil
1/4 cup coarsely chopped flat-leaf parsley leaves
Fleur de sel
1/4 cup thinly sliced garlic
1 tablespoon garlic salt
1 tablespoon coarsely ground fresh black pepper
Finely ground fresh black pepper
1/2 cup honey
1 lemon, halved, and seeds removed
1/4 cup fresh lemon juice
1 tablespoon crushed hot red pepper flakes
2 tablespoons sage, cut in chiffonade (see Note)
2 tablespoons sweet paprika
2 tablespoons thyme leaves
2 5-bone racks of veal, bones frenched and the racks tied, each about 4 1/2 pounds
2 tablespoons boiling water
Equipment:
bowl
plastic wrap
grill
frying pan
kitchen thermometer
cutting board
Cooking instruction summary:
1. Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all of the seasoning paste ingredients, including the pepper flakes and the soaking water.2. Lay out a triple layer of plastic wrap that will be large enough to completely wrap one of the racks. Place the first rack on the plastic and rub half of the seasoning blend on all sides of the meat. Wrap completely in the plastic wrap. Lay out a triple layer of plastic wrap and repeat with the second rack and the remaining seasoning paste. Refrigerate for at least 6 hours, or up to 8.3. Preheat an indirect barbecue with a drip pan and hardwood (preferably hickory or oak), a ceramic cooker with deflector plate and hardwood (preferably hickory or oak), or a charcoal or gas grill with a box or packet of hardwood (preferably hickory or oak) to 250F (120C).4. Place the glaze ingredients in a jar with a tight-fitting lid and shake to combine. Set aside.5. Remove the meat from the plastic wrap. Insert a remote thermometer into the center of one of the racks.6. Place the racks in the cooker. (They will be pulled out before desired doneness, glazed, and returned to the cooker.) Cook until the internal temperature registers 120F (48C), about 2 hours and 15 minutes.7. Remove the racks from the cooker. Increase the temperature to 350F (175C).8. Give the glaze a quick shake to re-incorporate any ingredients that may have settled and glaze all sides of the meat.9. Place back in the cooker and cook until the racks reach desired doneness: about 15 to 20 minutes for medium (135F, 57C), about 25 to 35 minutes for medium well (145F, 63C), and about 30 to 45 minutes for well-done (150F, 66C).10. Drizzle the olive oil on a cutting board and squeeze the lemon juice on top. Sprinkle the chives, parsley, fleur de sel, and pepper over the mixture. Top with the rack and let rest for 15 minutes.11. Slice the rack into individual chops, dredging to coat the chops in the dressing. Season the top with fleur de sel and pepper.
Step by step:
1. Place the pepper flakes in a small bowl and pour the boiling water over them.
2. Let sit for 1 to 2 minutes to rehydrate the flakes.
3. Combine all of the seasoning paste ingredients, including the pepper flakes and the soaking water.
4. Lay out a triple layer of plastic wrap that will be large enough to completely wrap one of the racks.
5. Place the first rack on the plastic and rub half of the seasoning blend on all sides of the meat. Wrap completely in the plastic wrap. Lay out a triple layer of plastic wrap and repeat with the second rack and the remaining seasoning paste. Refrigerate for at least 6 hours, or up to 8.
6. Preheat an indirect barbecue with a drip pan and hardwood (preferably hickory or oak), a ceramic cooker with deflector plate and hardwood (preferably hickory or oak), or a charcoal or gas grill with a box or packet of hardwood (preferably hickory or oak) to 250F (120C).
7. Place the glaze ingredients in a jar with a tight-fitting lid and shake to combine. Set aside.
8. Remove the meat from the plastic wrap. Insert a remote thermometer into the center of one of the racks.
9. Place the racks in the cooker. (They will be pulled out before desired doneness, glazed, and returned to the cooker.) Cook until the internal temperature registers 120F (48C), about 2 hours and 15 minutes.
10. Remove the racks from the cooker. Increase the temperature to 350F (175C).
11. Give the glaze a quick shake to re-incorporate any ingredients that may have settled and glaze all sides of the meat.
12. Place back in the cooker and cook until the racks reach desired doneness: about 15 to 20 minutes for medium (135F, 57C), about 25 to 35 minutes for medium well (145F, 63C), and about 30 to 45 minutes for well-done (150F, 66C).1
13. Drizzle the olive oil on a cutting board and squeeze the lemon juice on top. Sprinkle the chives, parsley, fleur de sel, and pepper over the mixture. Top with the rack and let rest for 15 minutes.1
14. Slice the rack into individual chops, dredging to coat the chops in the dressing. Season the top with fleur de sel and pepper.
Nutrition Information:
covered percent of daily need
