Jamaican Jerk Rack of Veal with Honey Cayenne Roux

Shea Goldstein


Not your typical rack of veal! This boasts bold Jamaican Jerk flavors finished with a sweet/spicy roux to round it out.


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Convection Oven


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6 lb
rack of veal
4 Tbsp
jamaican jerk seasoning
4 Tbsp
olive oil
1 stick
salted butter
1/4 c
chicken broth
1 Tbsp
2 Tbsp
cayenne pepper
1 tsp

How to Make Jamaican Jerk Rack of Veal with Honey Cayenne Roux


  • 1Combine 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.
  • 2Preheat oven to 450 degrees and let the rack come to room temperature.
  • 3Cook 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.
  • 4To make roux, melt butter over medium heat.
  • 5Add flour and whisk until slightly thickened; reduce heat to medium low and add the rest of ingredients, whisking to incorporate.
  • 6Remove from heat and serve over veal chops.

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About Jamaican Jerk Rack of Veal with Honey Cayenne Roux

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Caribbean

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