Instructions: Cut top off of garlic head to expose cloves; drizzle olive oil over the cloves. Replace top and place on a large square of heavy-duty aluminum foil. Fold up sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until cloves are soft, about 45 minutes.

Remove garlic from grill and let cool. Squeeze out garlic cloves into a small bowl; mash with a fork and add mustard, soy sauce, thyme, and rosemary. Salt and pepper to taste.

Pull back the meat from the rib bones and spread half of the garlic mixture between the bones and meat; fold meat back over, secure with kitchen string, and spread the rest of the garlic mixture over the top of the veal rack.

Grill over Indirect Medium heat until veal is medium-rare and a meat thermometer inserted into the thickest part of the veal reads 145 degrees, about 50 to 60 minutes, turning once halfway through grilling time. Remove from grill and let rest for 10 minutes before slicing into individual chops.

This recipe yields 4 to 5 servings.

Wine Recommendation: To really pick up the flavor of the herbs and bring out the succulent sweetness of the veal chops, serve an old-vines Petite Sirah from Mendocinos majestic Redwood Valley. This California old-timer has picked up herbaceous minerals in the vine and cherry-ripeness in the berry to make a classic May-September match with these baby chops.

Beer Recommendation: A German-style Amber Lager will marry perfectly with the green herb flavors and the sweet char of the grilled chops, leaving a subtle but lovely ring of bittersweet grain on the palate. Like wrapping the chop in sourdough bread.

Comments: This delicious and tender roast should be cooked only to medium-rare. Serve with grilled asparagus to complete the spring-inspired theme.

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