Whole Roasted Garlic-Studded Rack of Veal Recipe

Todd English's Olives
About: Prepare this recipe for a special occasion. Roasting the whole rack is the most succulent and delicious way to serve veal. 'Plugging' the veal with garlic helps to season it from within. Roasting also sweetens the garlic, which marries well with the delicate flavor of the veal. Marinating the meat helps instill flavor and could cook the meat depending on the type. Rosemary and olive oil is a very traditional marinade for a rack of veal or lamb. Mashed or fingerling potatoes, they go well with the aforementioned meat or celery root pairs well, too.

Recipe Info

Restaurant: Olives | Las Vegas

Servings: 4
Prep Time: 3 hour(s)
Cuisine: English
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (156)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (5)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No



• 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.


1 (4-1/2 lb.) rack of veal 6-8 each garlic cloves, cut into eighths 1/4 C. fresh rosemary leaves 1/4 C. fresh thyme leaves 1/4 C. fresh basil leaves 1 zest of 1 orange, grated 1 tsp. kosher salt 1/2 tsp. black pepper 1/2 C. olive oil

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