Olive oil
Essence
1/2 pound roasted new potatoes
2 cups rosemary veal reduction
1 tablespoon chopped parsley

Preheat the oven to 400 degrees.

French the bones from the saddle rack. Using butcher's twine, tie the rack into a crown roast.

Season the roast with olive oil and Essence.

Place the roast on a roasting pan and place in the oven. Roast for 25-30 minutes, for medium-rare. Allow the roast to rest for 5 minutes. Place the roast on a platter.

Fill the center with the roasted potatoes. Spoon the sauce over the top. Garnish with parsley.