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Rack of veal with rosemary and mustard crust

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800 g frenched veal rack (with six cutlets in the rack)
3/4 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


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.
3 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.
4 While the veal is cooking, place the pumpkin slices and onion in another roasting dish and drizzle with 2 tbsp of the oil.
5 Bake in the oven along with the veal for 30 minutes. Whisk together the remaining oil and the vinegar.
6 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.


1 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.
2 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.
3 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.