Veal Rib Roast with Pancetta and Rosemary Recipe
Valentine's Day Recipes from Razzle Dazzle Recipes
Veal Rib Roast with Pancetta and Rosemary
Using a slotted spoon, transfer the pancetta to a cutting board. Discard all but 1 tablespoon of the fat in the skillet.
Mince the pancetta and garlic together and transfer to a small bowl. Add the reserved pancetta fat, the bread crumbs, 1 teaspoon of the olive oil and the rosemary, salt and pepper.
Place the veal roast, meaty side up, in a roasting pan and spread the bread crumb mixture over the exposed meat, pressing firmly to adhere. Drizzle the remaining 2 teaspoons olive oil on the bread crumbs.
Roast the veal for about 1 hour, until the crumbs are golden brown and an instant-read thermometer inserted in the thickest part of the roast without touching the bone reads 125F. Tent roast with foil and let the veal roast stand for about 15 minutes before carving it into individual chops.
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