Roast Rack of Veal with a Lemon, Caper, and Tarragon Crust

Roast Rack of Veal with a Lemon, Caper, and Tarragon Crust
Photo by Scott Phillips

Ingredients

  • 1 6-rib trimmed (but not frenched) veal rack with the chine bone removed, 4 to 6 lb. after the chine is removed
  • Finely grated zest of 1 medium lemon
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. vegetable oil
  • ¾ cup coarse fresh breadcrumbs, preferably from a baguette or other firm white bread
  • ¼ cup capers, drained and rinsed
  • ¼ medium red onion, roughly chopped (to yield about ½ cup)
  • + 7 more ingredients
    • 1/3 cup roughly chopped fresh tarragon
    • Rémoulade, for serving
    • ¼ cup fresh lemon juice
    • ¼ cup freshly grated Parmigiano Reggiano (grated on the small holes of a box grater or on a rasp grater)
    • 2 scallions (white and green parts), thinly sliced (about ½ cup)
    • 2 Tbs. Dijon mustard
    • 1 large egg

Let the roast sit at room temperature for 30 minutes. Position a rack in the middle of the oven and heat the oven to 400°F. Put a roasting rack in a roasting pan or a heavyduty rimmed baking sheet. (Line the pan with foil for easier clean-up, if you like.) Season the veal liberally with salt and...

View full recipe at Fine Cooking

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