for 4 person

Marinade

1 ½ kg	rack of veal
3 tbsp	olive oil
3 tbsp	mirin (rice wine)
30 g	ginger, finely grated
1	garlic clove, squeezed
½ tsp	ground cumin

Charcoal/gas/electric grill

1 tsp	salt
6	spring onions incl. green parts
½ tbsp	olive oil

To serve

¼ tsp

salt

How it's done

Marinade

Take the meat out of the fridge. In a small bowl, mix the oil with all the other ingredients up to and including the cumin. Brush the meat with half of the marinade, marinate for approx. 1 hr. at room temperature. Set aside the remainder of the marinade.

Charcoal/gas/electric grill

Salt the meat. With the lid down, grill over/on a medium heat (approx. 200 °C) for approx. 15 mins. all over. Slide the meat to the edge of the grill, finish grilling over indirect heat for approx. 15 mins. Brush the spring onions with oil, grill alongside for approx. 5 mins. Remove the meat from the grill, wrap tightly in foil and leave to rest for approx. 5 mins.

To serve

Cut the rack into chops. Season the reserved marinade with salt, serve with the spring onions.

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