Grilled Porcini-Rubbed Rack of Veal

Ingredients for Grilled Porcini-Rubbed Rack of Veal

• 1 1/2 teaspoons crushed red pepper flakes

• 40g porcini mushroom powder (from about 20g dried mushrooms)

• 2 tablespoons sugar

• 1 tablespoon kosher salt

• 1 tablespoon coarsely ground black pepper

• 1 (5–6-pounds) six-bone rack of veal, chine bone removed (not frenched)

• 60ml extra-virgin olive oil

• Flaky sea salt

• A spice mill or a mortar and pestle

Prepare grill for medium–high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Coarsely grind red pepper flakes in spice mill or with mortar and pestle. Combine ground red pepper flakes, porcini powder, sugar, kosher salt, and black pepper in a small bowl.

Rub veal all over with oil, followed by enough spice mixture to coat nicely (about 120ml ), patting to adhere.

Grill veal over direct heat, turning occasionally, until deeply browned all over, 15–20 minutes total. Move veal to indirect heat, placing bone side down, and grill, turning every 20 minutes or so, until an instant-read thermometer inserted into the thickest part of loin registers 115°, 1 1/2–2 hours. (Check after 30 minutes—once thermometer registers 100°, the temperature will climb much faster.)

Transfer veal to a cutting board and let rest 5 minutes. Cut loin from the bones in one piece. Slice between bones to separate and grill over direct heat, turning often, until crisped and well charred, about 5 minutes.

Grill loin over direct heat, cut side up, just to reheat slightly (do not grill the cut side), about 4 minutes. Slice loin 1/2" thick and transfer to a platter. Sprinkle with sea salt and serve with bones alongside.

Veal can be grilled 2 hours ahead. Do not cut meat from bones; hold at room temperature. Grill over high to reheat, about 4 minutes, before finishing as directed above.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.