Tuesday, May 22, 2007

Herb and Proscuitto-Stuffed Veal Chops

Two 7-rib veal racks, Frenched
2 tbs chopped fresh sage leaves
3 tbs chopped fresh leek
300 grams sliced prosciutto, chopped
kosher salt, fresh ground pepper to taste
2 tbs canola oil
To prepare the veal for stuffing, push the straightening steel from your knife block lengthwise through the meat of each rack. Combine sage, leek, prosciutto, salt and pepper. Stuff, using your fingers, into the hole made in the veal racks. Season outside of meat with salt and pepper.
Add oil to a large, heat proof frying pan and place over high heat. When hot, place veal racks into pan, meat side down. Sear meat, turn over and transfer pan to a 400F oven to finish cooking. Remove from oven, cover with aluminium foil, and let rest for 5 minutes before serving. Serve with pan drippings and fresh roasted root vegetables: carrots, parsnips, turnips.
Notes: Frenching a rack of veal or lamb is done to remove excess fat and clean off the bones for a polished appearance when plating. Asking your butcher to do this for you will considerably reduce the amount of work to do when getting ready for Easter dinner.

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