Ingredients
1 6-rib trimmed (but not frenched) veal rack with the chine bone removed, 4 to 6 lb. after the chine is removed
Kosher salt and freshly ground black pepper
2 Tbs. vegetable oil
1/4 medium red onion, roughly chopped (to yield about 1/2 cup)
1/4 cup capers, drained and rinsed
1/4 cup fresh lemon juice
2 Tbs. Dijon mustard
1 large egg
3/4 cup coarse fresh breadcrumbs, preferably from a baguette or other firm white bread
1/3 cup roughly chopped fresh tarragon
1/4 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 1/2 cup)
Finely grated zest of 1 medium lemon
Rmoulade, for serving
Fine Cooking
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Kosher salt and freshly ground black pepper
2 Tbs. vegetable oil
1/4 medium red onion, roughly chopped (to yield about 1/2 cup)
1/4 cup capers, drained and rinsed
1/4 cup fresh lemon juice
2 Tbs. Dijon mustard
1 large egg
3/4 cup coarse fresh breadcrumbs, preferably from a baguette or other firm white bread
1/3 cup roughly chopped fresh tarragon
1/4 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 1/2 cup)
Finely grated zest of 1 medium lemon
Rmoulade, for serving
Description
I Love Rack Of Veal, But I Save It For Very Special Occasions Because It’s Generally A Special-order Cut, And It Isn’t Cheap.
Fine Cooking
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