Veal Rib Roast with Pancetta and Rosemary Recipe
Valentine's Day Recipes from Razzle Dazzle Recipes


Veal Rib Roast with Pancetta and Rosemary

2 ounces pancetta,* coarsely chopped (or bacon)
1 medium garlic clove, coarsely chopped
1/3 cup fine dry unseasoned bread crumbs
1 tablespoon olive oil
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
One trimmed 4 chop veal rib roast (about 3 pounds)

*Italian cured bacon-available at specialty stores and some supermarkets

Preheat the oven to 375F. In a medium skillet, cook the pancetta over moderately high heat, stirring occasionally, until it begins to brown and render its fat, about 5 minutes.

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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