Serves: 6
Total Calories: 53
TO MAKE THE RUB: In a small bowl combine the rub ingredients.
Place the roast on a tray or in a pan, backbone side down. Coat the veal with the rub, cover with plastic wrap, and refrigerate for 8 to 24 hours.
Allow the roast to stand at room temperature for 30 to 45 minutes before grilling. Season with salt. Grill, backbone side down, over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 45 minutes to 1 hour.
Remove the roast from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Slice between each bone to separate the roast into individual chops. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Herbed Veal Loin recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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