Jamaican Jerk Rack of Veal with Honey Cayenne Roux
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jamaican jerk seasoning
Combine Jerk seasoning and enough olive oil to make a paste; rub entire rack of veal, place into a large zip lock bag and refrigerate overnight.
Preheat oven to 450 degrees and let the rack come to room temperature.
Cook for 10 minutes, then reduce heat to 325 and cook for 35-45 minutes, until internal temperature reaches 145 for medium rare, 160 for medium, or 170 for well done.
To make roux, melt butter over medium heat.
Add flour and whisk until slightly thickened; reduce heat to medium low and add the rest of ingredients, whisking to incorporate.
Remove from heat and serve over veal chops.