Make a fire in the place where you want to cook and grill your veal rack. Strip the leaves from the rosemary and thyme sprigs and finely chop the herbs. Mix the herbs in a bowl with the fleur de sel. Remove the veal rack from the packaging and pat dry with kitchen paper. Brush the meat with olive oil and then divide the spice mix on both sides of the veal rack. 

Place the tripod over the fire and hang the grid on it. Place the rack of veal in the middle of the grid and let it cook over the fire for a while, then turn it over again until it has a nice crust on both sides.

Remove the veal rack from the heat and cut into thick slices between the bones. The 3-leg can go to the side and place a grate over the fire pit, but make sure that no direct flames can reach the meat. Now grill the pieces of veal rack to a core temperature of 50°C (122°F). Meanwhile, cook the corn on the cob and the green asparagus. Rub the corn on the cob with a mixture of cayenne pepper and paprika and grill these together with the green asparagus for a while over the fire.

Enjoy your dinner!

Source: Mayke | FOCUS & CLICK