Place the rack of veal on a cutting board. Using a sharp knife, make several incisions in the roast and set aside.
Place the onion, garlic, mustard and oil in a blender. Blend until smooth. Fill the incisions with the mustard mixture and rub the rack of veal with the remaining mixture. Sprinkle with thyme, sea salt and black pepper to taste.
Cover roast with bread crumbs.
Place the roast in a large roasting pan equipped with a wire grill. Roast for 30 minutes in a hot oven to brown the surface. Then reduce oven temperature to 350 F (175 C). Place rosemary sprigs on roast and continue roasting for about 1 hour or until a thermometer registers 130 F (55 C).
Remove from the oven and wrap the meat with aluminum foil and let stand for 20-25 minutes before carving.
To serve, slice down between the rib bones and serve 1 chop per person.
Serve with fresh green peas, buttered sugar snap peas and roasted chestnuts.
Tips and Tricks
The ingredients for the crust may vary depending on the size of the roast, adjust as needed.