Veal Rack

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal equivalent of a Frenched lamb rack — the dinner-party centrepiece for anyone who wants something more elegant than a roast and more delicate than beef. Sear hard on all sides, roast at 375°F to a 135°F internal, rest 10 minutes, slice between the bones. Mild, tender, mild-cured.