Rack of veal is a cut of meat you may want to prepare for special occasions, since it makes for a dramatic presentation. This is usually a special-order cut, so call your butcher in advance. When you do, request that he remove the backbone, also called the “chine bone”—this allows for easier carving between the ribs.
Roasting a whole rack of veal is likely to be the most succulent and softest way you’ll enjoy this type of meat. The fresh basil, coriander, and orange zest enhance its natural flavor. The coriander is ample yet not excessive. The pairing of coriander and orange has always been a chef favorite, since the orange lends a citrusy vibe that blends marvelously well with the slightly lemony coriander.
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Preheat the oven to 400 degrees Fahrenheit. In a small bowl, combine the garlic, basil, coriander, orange zest, salt, black pepper, and duck sauce.
Place veal in a baking pan. Brush with the sauce mixture on all sides. Rub the crispy fried onions onto the meat to create a crispy coating. Roast, uncovered, for three to three and a half hours.
Remove meat from the oven and allow to sit for 15 to 20 minutes. Transfer the whole rack to a platter or cutting board and carve at the table for a neater presentation. Serve warm.
For a cheaper alternative, second cut of veal will work just as well as first cut.