Preparation
Try a bright, intensely flavored Italian red, such as a Barbera or a Chianti Classico Riserva. Both will mirror the acidity in the lemon juice as well as the flavors of the fresh herbs.
Tip
Buying a rack of veal:A rack of veal can be a special-order cut, so talk to your butcher up to a week in advance to be sure it’s available. Ask the butcher to remove the chine bone, which is the backbone, from the rack so that you can cut between the ribs when you carve the cooked rack. Also tell the butcher you want the rack completely trimmed but not frenched (which involves stripping away all the fat, meat, and connective tissue from the tips of the rib bones). Veal weights can range widely; ask for a smaller rack if possible.
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