Succulent rack of veal is roasted and smothered in a quintessential tomato-based Bahamian steam sauce with citrussy preserved lemons, the ultimate homestyle dish. Serve with rice, vegetables, mashed potatoes, pasta or grits to complement the dish.
Two 6-bone racks of veal, trimmed and frenched
¼ cup red wine vinegar
3 Tbsp olive oil
2 Tbsp fine sea salt
2 tsp ground tri-coloured pepper
3 Tbsp olive or canola oil
1 cup pearl onions, peeled
½ each green, red and orange bell peppers, sliced
1 ½ cups sliced, button or cremini mushrooms
355 mL Island Gurl Bahama Steam Sauce
1 Tbsp (15 mL) diced fresh Italian
parsley, for garnish
1 cup preserved lemons for garnishing.
1. Preheat oven to 400°F (200°C). Place the veal racks on a baking sheet lined with parchment paper. Add vinegar and oil to a small dish, pour over the meat. Season with salt and pepper to taste.
2. Transfer to the center rack of the oven and roast for 20 minutes. Reduce the oven temperature to 350°F (180°C) and continue to roast for about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium. Remove from oven, let rest for 15 minutes, transfer to a platter.
3. In a large skillet, heat oil over medium-high heat. Add onions, cook 3 minutes, add bell peppers, mushrooms cook 3 minutes, add steam sauce, cook until heated through for 3-5 minutes.
5. Pour the sauce and vegetable mixture over the veal and around the platter. Garnish with parsley, preserved lemons and serve with Caribbean mashed potatoes, pasta or rice.