The holidays are coming. What will you grill to delight your family and wow your friends?

Prime rib? Been there. (It never fails to impress.) Whole beef tenderloin? Done that. (It certainly shows you to be the magnanimous grill master you always are.)

As for me, this year, I’m spit-roasting a whole rack of veal from D’Artagnan. You can see the recipe that I developed below.

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For many years, veal had a bad reputation on account of how the calves are penned up and raised. Well good news folks. There’s a new generation of ranchers that are raising calves more ethically — you can eat that with a good conscience.

These veal chops are basted with aromatic fresh rosemary sprigs while cooked on the grill.