Roasted Rack Of Veal

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8 garlic cloves, quartered

12 sage leaves

1 tablespoon plus 1 teaspoon chopped thyme

1 tablespoon plus 1 teaspoon chopped rosemary

1 teaspoon fennel seeds

3 tablespoons extra-virgin olive oil

2 tablespoons kosher salt

2 teaspoons coarsely ground pepper

Two 6-bone 6- to 7-pound racks of veal—chine bones removed, fat trimmed to 1/4 inch and ribs frenched

Truffle oil, for serving (optional)

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