ROAST RACK OF VEAL

Slow-roasting at a lower temperature makes this an easy way to prepare the main dish. Sear the meat the day before and roast it on Easter Sunday morning. A meat thermometer is a great help.

Preparation and cooking: 2 hours

YOU WILL NEED:

2.2kg (approximately) piece of veal rack

4 sprigs fresh rosemary salt and pepper

100g butter

50ml extra-virgin olive oil

2 oranges, chopped

2 onions, peeled and chopped

1. Remove the leaves of the rosemary from the stalks and chop them finely using a sharp chef’s knife. Season the veal well with salt and pepper. Spread the chopped rosemary onto a clean board then press the seasoned veal down onto this. The rosemary will stick to the meat.

2. Melt the butter in the extravirgin olive oil in a large heavy pan. Sear the veal for a few minutes on all sides to let it colour, then transfer it to an oven-proof dish. Surround the meat with the chopped oranges and onions, then pour the juices from the pan all over. Let the meat cool before covering the dish with baking paper then with foil. Place the dish in the fridge.

3. On Easter Sunday, remove the veal from the fridge at least one hour before roasting. Set the oven to 80°C. Remove the foil and paper from the meat. Place the dish in the oven and roast the meat for approximately 90 minutes till the core temperature reaches 55°C (medium rare).

4. Remove the dish from the oven, cover it with foil and let it rest for 20 minutes before carving and serving.