Herb-Roasted Veal with Blackberry Balsamic Sauce

Herb-Roasted Veal with Blackberry Balsamic Sauce



1 rack of Cedar Springs Veal, frenched

1/2 cup olive oil

2 Tablespoons Italian seasoning

1 Tablespoon dried basil

1/Tablespoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1 teaspoon salt

1/2 cup balsamic vinegar

1/2 cup blackberries

1/4 cup brown sugar


  1. Allow veal to sit at room temperature for 1/2 hour (you can use this time to french the rack if it isn’t already).
  2. Mix together the olive oil, dried herbs, and seasonings to make a paste. Spread generously over the entire rack of veal.
  3. In a very hot pan, sear the outside of the meat so it is brown on both sides (not the ends) – about 5-10 minutes per side).
  4. Place the veal in a roasting pan and roast at 425 degrees for 15 minutes. Reduce the heat to 350 and continue roasting until meat reaches your desired degree of doneness (45+ minutes, depending on the size and your preferences).
  5. Allow the meat to rest for 15-20 minutes.
  6. While meat is resting, combine the balsamic vinegar, blackberries, and brown sugar in a small saucepan over high heat.
  7. Whisk continuously to prevent burning as the vinegar reduces, and use your whisk to mash the berries slightly once they are warm. You want the vinegar to reduce by a third to a half so you have a slightly thickened sauce.
  8. Slice the rack into portions and drizzle with the warm sauce to serve.

Recipe and image provided by Allison Boyer of The PinterTest Kitchen.

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