Serves: 4 - 6
3 x 6 bone racks of white veal – approx 400 grams each
4 cloves garlic
1 teaspoon salt
1 ½ teaspoons fennel seeds, toasted
2 tablespoons fresh thyme leaves
2 tablespoons lemon oil
fresh ground pepper
9 long rashers streaky bacon
9 fresh bay leaves
string for tying
Pound the garlic, salt and fennel seeds in a mortar and pestle. Add the thyme and pound to a thick paste. Stir in the oil and season with pepper. Spread the paste all over the racks, rubbing it in well. Cover and marinate for up to 24 hours in the refrigerator.
Preheat the oven to 200ºC fan bake.
Allow the meat to return to room temperature. Heat a little oil in a sauté pan and brown the racks on both sides. Cool. Wrap three slices of bacon horizontally around each rack and place 3 bay leaves on top. Tie the bay and bacon securely with string. Roast in a shallow roasting pan for 30 minutes. This will give you veal that is cooked but still has a slight pink blush through the meat. Rest, lightly covered, for at least 20 minutes.
To serve: Serve the veal warm or at room temperature. Snip the string in several places and gently remove along with the bay leaves. Slice into cutlets, keeping the bacon on each piece. Arrange on a large platter and accompany with the oregano and lemon potatoes. Serves 4-6