Jamaican Jerk Rack of Veal with Honey Cayenne Roux

Jamaican Jerk Rack of Veal with Honey Cayenne Roux


Ingredients for the Veal

1 rack of Cedar Springs Veal (about 6 lbs.)

4 Tablespoons Jamaican Jerk seasoning

Olive oil (about 2 Tablespoons)

Ingredients for the Honey Cayenne Roux

1/4 cup salted butter

1 Tablespoon all purpose flour

1/4 cup chicken broth

1 Tablespoon honey

2 teaspoon cayenne pepper

1 teaspoon salt

Directions for the Veal

  1. Combine Jerk seasoning and enough olive oil to make a paste.
  2. Rub entire rack of veal, place into a large zip lock bag and refrigerate overnight.
  3. To cook the veal, preheat oven to 450 degrees and let the rack come to room temperature (about 1 hour).
  4. Cook for 10 minutes at 450, then reduce heat to 325 and cook for 35-45 minutes, until internal temperature reaches 145 for medium rare, 160 for medium, or 170 for well done.

Directions for the Honey Cayenne Roux

  1. Melt butter over medium heat.
  2. Add flour and whisk until slightly thickened; reduce heat to medium low and add the rest of ingredients, whisking to incorporate.
  3. Remove from heat and serve over veal chops.

Recipe and image provided by Shea Goldstein of Dixie Chik Cooks.

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