1 rack of veal of 6 chops, about 3 1/2 lbs (1.6 kg)

3 sprigs fresh rosemary

3 sprigs fresh thyme

2 cloves garlic, peeled and lightly crushed

2 tablespoons (30 ml) olive oil

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Tie the rack of veal, placing herbs against meat. Season with salt and pepper.

In a large skillet, brown meat with garlic in oil. Place in a square baking dish. Roast for about 50 minutes or until a thermometer inserted in the centre of the meat reads 55 °C (131 °F). Place the rack of veal in a serving dish and allow the temperature to rise to about 60 °C (140 °F) Let rest for about 10 minutes.

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