Roasted Rack of Veal

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Cooking Method:
Roasting Roasting
Prep Time :
1 hr 45 min
Servings :
6 - 8
  • Ingredients
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    2 cups very fresh white bread crumbs
    1 cup flat-leaf parsley leaves
    1 tsp. finely minced garlic
    2 large egg whites, lightly beaten
    1 (3.5 to 4 lbs.) Veal Rack Roast, brought to room temperature
    3 tbsp. canola oil
    Coarse salt, to taste
    Pepper, freshly ground, to taste


    Preheat the oven to 375°F. Combine the bread crumbs, parsley, garlic, salt, and pepper to taste in the bowl of a food processor fitted with the metal blade. Process until the parsley is very finely chopped and well incorporated into the crumbs. Scrape the mixture from the bowl onto a large plate.
    Using a pastry brush, lightly coat the rack with the beaten egg whites. Roll the rack in the bread crumb mixture to coat entirely.
    Heat the oil in a large ovenproof nonstick sauté pan over medium-high heat. Add the rack and sear for 5 minutes or until one side is nicely browned. Turn and sear the other side for 3 minutes. Place in the pre-heated oven and roast for about 1 hour 15 minutes for medium rare, and an instant-read thermometer inserted in the thickest part of the meat reads between 140° and 145°F. Remove from the oven and allow to rest for 10 minutes before slicing.