Thursday, May 5, 2011

Herb and Mushroom-Crusted Rack of Veal

This recipe is a little bit different as it has some unusual ingredients. But it makes a phenomenal special event meal.

2-3 pound rack of veal (larger if you like)

1 bunch flat leaf parsley
2 ounces dried mushrooms
½ cup olive oil
2 tsp dry mustard powder
zest from one lemon
1 tsp salt
½ tsp ground pepper

For the crust:

First take the dried mushrooms and grind them in a coffee/spice grinder, until they form a fine powder. You can use dried shiitakes available at asian groceries or wild mushrooms available in fancy food stores and some supermarkets. I used a combination of mixed dried mushrooms. You want about 1/3 to ½ cup of powder for this crust. Next, strip the parsley leaves off their stems and chop the parsley finely. Keep chopping until the pieces are very small and uniform. Combine the parsley, ground mushrooms and mustard powder in a bowl and add the olive oil and mix to form a paste. Add the lemon zest, salt and pepper. The crust should be powerfully flavoured and a little bit salty. Either lay down the veal rack with the rib bones curving downwards or split the veal into two racks with the bones pointing upwards and interlocking in the centre. As I did this recipe with two pieces of veal rack, this is the technique I used. Season the racks with salt and pepper, then rub the crust over all the meat; your fingers are the best tools. Place in a 450 degree oven for 20 minutes, then lower the heat to 350 degrees and roast for about 1 hour.

After roasting, allow the meat to rest for at least 15 minutes then serve. If you want a large portion you could simply cut the roast into large chops. You can also slice the chop into smaller portions off the bone. This goes very well with the cream sauce below and roasted mixed vegetables.

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