Recipe courtesy of Michael Lomonaco
Episode: Rack of Veal
Save Recipe Print
Yield:
6 to 8 portions
Level:
Easy

Ingredients

Directions

Preheat an oven to 425 degrees.

In a bowl combine the spinach with the egg yolks, ricotta, bread crumbs, salami, garlic,

1 teaspoon salt and pepper. Mix well and as smooth as possible. Set aside. Make a pocket in the rack into which the stuffing will go by using a very sharp knife to make an incision in the center of the eye of the rack. Push the knife tip in and insert the knife the entire length of the rack but do not let it come out the other side.

Remove the knife and insert the handle of a wooden spoon. Work the spoon handle back and fourth to create a pocket or gap that runs from one end of the rack to the other.

Place the stuffing into a pastry bag fitted with a plain tip. Insert the pastry bag in the pocket of veal and gently squeeze the bag. Using the wooden handle again push the stuffing down as far as it will go and work the stuffing down into the meat until it reaches the unopened end of the rack. Continue to alternate between the bag and the plunging wooden spoon and fill the veal completely.

When the rack is ready to cook rub it with the olive oil and season with salt and pepper.

Place the rack into a roasting pan and cook for 30 minutes before turning the temperature down to 350 degrees and cook and additional 1 hour and 20 minutes. A meat probe should read 150 degrees before you remove it from the oven.

Let rest for 20 minutes before carving.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Sausage and Herb Stuffing

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Stuffed Mushrooms

Recipe courtesy of Martha Stewart

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roasted Butter Herb Turkey

Recipe courtesy of Sandra Lee

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Herb-Roasted Turkey Breast

Recipe courtesy of Ina Garten

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Browse Reviews By Keyword