jamaican jerk rack of veal with honey cayenne roux

How To Make jamaican jerk rack of veal with honey cayenne roux

• 1

  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.
• 2

  Preheat oven to 450 degrees and let the rack come to room temperature.
• 3

  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.
• 4

  To make roux, melt butter over medium heat.
• 5

  Add flour and whisk until slightly thickened; reduce heat to medium low and add the rest of ingredients, whisking to incorporate.
• 6

  Remove from heat and serve over veal chops.
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