Adapated from a recipe by Tetsuya (Tetsuya’s, Sydney), this is a marvellous way to cook veal as it can often dry out using conventional roasting temperatures. Lamb racks are also suitable but make sure they are well trimmed of fat. Ask your butcher to chine the bones adn trim all visible fat. It’s a good idea to get him to cut the bones short for easier handling.
8-bone rack of veal, approx 1.6kg
250ml (1 cup) vegetable or light olive oil
1 large bunch fresh thyme
Sea salt and cracked pepper
Preheat oven to 135degC.
Wipe the meat dry with paper towels. Heat the oil in a large frying pan and seal the veal on every surface. Spoon hot oil in between the bones to seal the meat there. Drain well. Lay the thyme over the base of a roasting tin and place the veal rack on top. Season with salt and pepper and cook in the oven (allow 1 – 1 1/2 hours per kilo -depending on thickness of the meat). The flesh should feel firm when pressed.
Rest the meat in a warm place for 15 minutes before slicing the cutlets. Serve with a potato gratin or potato and celeriac puree.