4
Frenched rack of veal rubbed & roasted
Ingredients:
- 1 piece of frenched rack of veal
- 2 large sweet potatoes
- 12 cherry tomatoes
- 40 g salt
- 30 g sugar
- 10 g fresh thyme leaves chopped
- 10 g rosemary, chopped
- 10 g paprika powder
- 4 cloves of garlic, finely chopped
- 5 g cayenne pepper
- olive oil
- salt and pepper
> 60 minutes
frenched rack of veal
*
barbecuing
Preparation
Let the rack reach room temperature. Thoroughly mix the ingredients for the rub along with some olive oil and rub the entire rack with it, then place it in a kamado (Big Green Egg, Kamado Joe, Bastard, Grill Guru) at 140-150°C (284-302°F) and roast until nice and pink in about 45 minutes to 1 hour. Turn several times.
Peel and cut the sweet potatoes into large chips, then place on a tray and drizzle with oil and salt and pepper. Roast until tender in about 20-30 minutes. Sprinkle with fresh lemon juice and salt. Roast the tomatoes with some oil and seasoning for about 5 minutes.
Let the rack rest for 10 minutes after roasting and then cut into slices, sprinkle with a bit of sea salt and freshly ground pepper.
Serve with a fresh spinach salad.
Bon appétit!