Roast rack of veal

> 60 minutes
rack of veal
oven roasted


Remove the rack of veal from the refrigerator a few hours before preparing and let it come to room temperature (if frozen, remove the meat from the freezer one day before preparation). Preheat the oven to 85°C (185°F).

Rub the sea salt into the rack of veal and let it absorb. Place the rack of veal in a roasting pan lined with parchment paper and place in the preheated oven. Turn the rack over after 30 minutes. Check the core temperature of the rack of veal after one hour.

It is done when the temperature is approximately 60°C (140°F), depending on whether you want it medium or well-done. Remove the rack of veal from the oven and place a frying pan large enough for the rack on high heat. Pour in 1 tbsp olive oil and when the oil is almost smoking, place the rack of veal in the pan. Hold the rack with tongs or a tea towel and make sure that all sides of the rack of veal are nicely browned. Lower the oven temperature to about 60°C (140°F) and place the rack back in the oven for approximately 15 minutes.

Remove the rack of veal from the oven and let it rest approximately 30 minutes. Cut the rack into nice thick chops, place them on a plate and sprinkle with some olive oil. To garnish, place a knob of butter on each chop and sprinkle over some pepper.

Enjoy your delicious rack of veal!

  • Variation tip: Instead of butter, you could also use a delicious green or red pesto as the finishing touch!
  • Handy tip: Be sure to use the timer on your phone so that you know exactly how much time you have left before the next step. Time to prepare a side dish, for instance!

Christmas side dish 1: Vegetable rolls with Jamón Serrano

Preheat the oven to 180°C (356°F) and lightly grease the ovenproof dish with a little olive oil. The fastest way to cut off the stems of the green beans is to keep the bag of beans closed and cut through the plastic on both sides. Clean the green beans and other vegetables and peel the parsnip. In the meantime, place a saucepan of water on the heat and bring to a rolling boil.

Slice the parsnip, courgette and red bell pepper in equal-size pieces of approximately 10 cm long and 1/2 cm wide. The green beans should already be approximately the same length. Now blanch the vegetables in the saucepan of boiling water and drain well.

Have the slices of Jamón Serrano ready on a chopping board so that they can be used to roll up the vegetables. Make small packages with the different vegetables and place them at the ends of the Jamón Serrano. Use a teaspoon to place a little crème fraîche on the vegetables. Roll the vegetables up in the Jamón Serrano. Place the vegetable packages in the ovenproof dish and place the dish in the oven for 15 minutes.

  • Variation tip: Choose your favourite vegetables, just as I did, to make the vegetable rolls your own.
  • Handy tip: Cut the vegetables in advance, e.g. in the morning, and store them in a container in the refrigerator. Doing so will save you precious time when it gets hot in the Christmas kitchen!

Christmas side dish 2: Sweet potato gratin with green pesto, Italian herbs and Parmesan cheese

Preheat the oven to 200°C (395°F). Wash the sweet potatoes and then peel them. Cut them into thin slices. Chop the red onion. Mix the sweet potatoes, red onion and the cream in the ovenproof dish. Sprinkle over the Parmesan cheese and a few teaspoons of green pesto. Then sprinkle over some Italian herbs and salt and pepper and mix well. Place the ovenproof dish in the oven for approximately 30 minutes, et voilà!

There is your delicious sweet potato gratin, bon appétit!

  • Variation tip: Try red pesto instead of green pesto!
  • Handy tip: Cut the sweet potato and the onion in advance and store them in separate containers in the refrigerator. Doing so will save you precious minutes close to serving time!

Enjoy your meal!


  • 1 piece rack of veal
  • Sea salt
  • 2 tbsp extra virgin olive oil
  • Butter, for serving
  • Pepper, for serving


  • roasting pan
  • parchment paper

Christmas side dish 1: Vegetable rolls with Jamón Serrano (3 vegetable rolls per person):

  • 1 parsnip
  • 1 red bell pepper
  • 1/2 courgette
  • 125 g green beans
  • 100 g Jamón Serrano
  • 100 g crème fraîche
  • splash olive oil


  • Peeler for the parsnip
  • Ovenproof dish

Christmas side dish 2: Sweet potato gratin with green pesto, Italian herbs and Parmesan cheese

  • 450 g sweet potato
  • 1 red onion
  • 100 ml cream
  • 60 g green pesto
  • 100 g Parmesan cheese
  • Italian herbs
  • Salt and pepper


  • Ovenproof dish

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Better Life Farmer Rob Foks is proud that he raises his calves under the better life mark of the Dutch Society for the Protection of Animals (De Nederlandse Dierenbescherming). In addition, he tries to make his company more and more sustainable.

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