• Place veal on a platter and puncture holes all over it, about 1" apart, by pushing a paring knife into the fat and twisting it. Insert a garlic sliver into each hole.
• Place the remaining garlic, rosemary, thyme, basil, orange zest, salt and pepper in a food processor and pulse until finely chopped. Add olive oil and process until the mixture forms a chunky paste.
• Rub the mixture all over the veal. Cover and refrigerate for at least 2 hours, or overnight. • Preheat oven to 425 degrees or prepare the grill. • Roast or grill the veal, uncovered, for about 25 minutes.
• Let the meat rest for 15 to 20 minutes. Carve one bone per person.
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