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Rack of veal with rosemary and mustard crust

Serves: 6

  • Preparation time: 20 minutes
  • Cooking time: 60 minutes


Ingredients

800 g frenched veal rack (with six cutlets in the rack)
¾ cup fresh breadcrumbs
1 tbsp chopped parsley
2 tsp chopped fresh rosemary leaves
1 clove garlic, crushed
1 egg yolk, lightly beaten
2 tbsp wholegrain mustard
500 g pumpkin, peeled and cut into small, thin wedges
2 onions, each cut into 8 wedges
3 tbsp olive oil
160 g rocket leaves
1 tbsp red wine vinegar

Rack of veal with rosemary and mustard crust

 

Method

1. Preheat oven to 200ºC. Brush the veal with a little oil and season well with salt and black pepper. Place the veal rack in a roasting dish.

2. Roast for 20 minutes. Whilst veal is in the oven combine breadcrumbs, parsley, rosemary, garlic, egg yolk and 1 tbsp of the mustard. Remove veal from the oven and reduce the heat to 180°C. Spread the remaining tablespoon of mustard over the veal and firmly press breadcrumb mixture onto veal. Roast for a further 30-40minutes or until the crust is golden and meat is cooked to your preferred doneness. For ease and accuracy use a meat thermometer.

3. While the veal is cooking, place the pumpkin slices and onion in another roasting dish and drizzle with 2 tbsp of the oil. Bake in the oven along with the veal for 30 minutes. Whisk together the remaining oil and the vinegar.

4. Remove veal from oven, loosely cover with foil and rest the veal for 15 minutes. Place the rocket leaves in a bowl and add the pumpkin and onion. Drizzle over the dressing. Slice the veal into cutlets and serve with the pumpkin and rocket.

Tips

Suggested roasting times per 500g for veal: Veal fillet, rack, leg, loin/eye of loin, rump and shoulder, boned and rolled loin, rump, breast. Cook at 200ºC. Rare 15-20 min Medium 20-25 min Well done 25-30 min.

Judging your roast’s degree of doneness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.

You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.