Introduce one of the most impressive holiday cuts to the barbecue, and sparks will fly. The rosy meat absorbs just the right amount of smoke, and the paste that I slather on becomes a crust that’ll have your guests gasping as you hall it to the table. Right before I let people dig in, I finish it with a scattering of herbs and a squeeze of lemon juice.–Adam Perry Lang
Very French Grilled Rack of Veal
- Quick Glance
- 20 M
- 9 H
- Serves 8
- Two 5-bone racks of veal, bones frenched and the racks tied, each about 4 1/2 pounds
- For the seasoning paste
- 1 tablespoon crushed hot red pepper flakes
- 2 tablespoons boiling water
- 1/2 cup extra virgin olive oil
- 1/2 cup Dijon mustard
- 1/4 cup thinly sliced garlic
- 2 tablespoons firmly packed light brown sugar
- 2 tablespoons sweet paprika
- 2 tablespoons thyme leaves
- 2 tablespoons sage, cut in chiffonade (see Note)
- 1 tablespoon coarsely ground fresh black pepper
- 1 tablespoon garlic salt
- For the glaze
- 1/2 cup honey
- 1/4 cup fresh lemon juice
- For the finishing sauce
- 1/4 cup extra virgin olive oil
- 1 lemon, halved, and seeds removed
- 1/4 cup finely chopped chives
- 1/4 cup coarsely chopped flat-leaf parsley leaves
- Fleur de sel
- Finely ground fresh black pepper
- 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 250°F (120°C).
- 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 120°F (48°C), about 2 hours and 15 minutes.
- 7. Remove the racks from the cooker. Increase the temperature to 350°F (175°C).
- 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 (135°F, 57°C), about 25 to 35 minutes for medium well (145°F, 63°C), and about 30 to 45 minutes for well-done (150°F, 66°C).
- 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.
- To chiffonade the sage, stack the leaves and roll as tightly as possible into a cylinder. Cut across the roll so that when unrolled, the sage will be in thin, ribbons-like strips.
Recipe Testers Reviews
The thick, garlicky marinade really enhances the veal without overpowering it. The honey glaze adds just the right touch of sweetness to offset the smoky flavour in the meat, and the finishing sauce gives the overall dish a nice tart, herby complexity that really makes the veal shine. Just remember to start early in the day to allow the rack of veal to fully marinate the required six to eight hours, before the 2 1/2-to-3-hour cooking time (or start marinating the night before). The marinade for the rack of veal is also a great one for other meats, such as lamb.