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.

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.