Roasted Petite Veal Rack with Aji Amarillo & Chimichurri
MAKES 2 SERVINGS
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WINE PAIRING | |
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Argentine Malbec |
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Two vibrant sauces enhance this elegant veal dish. Aji amarillo, a hot chili paste made from aji amarillo peppers, is a condiment popular in Peruvian cuisine. Sharp and herby chimichurri originated in Argentina and Uruguay but is widely used throughout Latin America. Together these sauces not only spark joy, they also set off culinary fireworks.
INGREDIENTS
- 1 Petite Veal Rack
- Kosher salt & freshly ground black pepper
- Canola oil
- 2 tbsp unsalted butter
- 1 large garlic clove, crushed
- fresh herb sprigs, such as thyme or rosemary
- For the aji amarillo sauce:
- 2 tbsp aji amarillo (yellow hot chile pepper paste)
- 1 roasted red bell pepper, skin and seeds removed
- 1/2 cup mayonnaise (homemade or store bought)
- For the chimichurri:
- ¼ cup chopped parsley
- ¼ cup chopped cilantro
- 1 tbsp minced shallot
- ¼ tsp minced garlic
- ¼ cup chopped fresh oregano
- 1 lemon, juiced
- ¼ cup red wine vinegar
- 1 cup olive oil
- 1 tsp coriander seeds, toasted
DIRECTIONS
- Make the aji amarillo sauce:
1
Combine all ingredients except the coriander seeds in a blender and puree till smooth. Stir in the coriander seeds. Season with salt to taste.
- Make the chimichurri:
2
Combine all ingredients in mixing bowl. Season to taste with salt and pepper.
- Cook the veal:
3
Preheat the oven to 400°F. Season the veal all over with salt and pepper. In a pan over medium heat, add 2 tbs of canola oil then the veal rack. Sear veal on all sides to golden brown. Place the pan in the oven and roast the rack until the meat reaches an internal temperature of 120 °F. Remove pan from the oven, transfer the meat to a clean plate or pan, and allow it to rest for 5 minutes.
4
In the same pan over low heat, melt 2 tbs of butter, add the garlic clove and a few herb sprigs. Return the rack to the pan and baste it with the butter and aromatics for a couple of minutes.
5
To serve, cut the rack into two bone chops. Arrange on individual plates with aji amarillo sauce and chimichurri.