facebook twitter youtube
veal
Your rating has been counted
You have already rated this recipe
Sign in to mark as favorite
Share this recipe!

Rack of veal with rosemary and mustard crust

Serves 6
Preparation Time 20 minutes
Cooking Time 60 minutes

Ingredients

800 gfrenched veal rack (with six cutlets in the rack)
¾ cupfresh breadcrumbs
1 tbspchopped parsley
2 tspchopped fresh rosemary leaves
1clove garlic, crushed
1egg yolk, lightly beaten
2 tbspwholegrain mustard
500 gpumpkin, peeled and cut into small, thin wedges
2onions, each cut into 8 wedges
3 tbspolive oil
160 grocket leaves
1 tbspred wine vinegar

Method

1Preheat 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.
2Roast 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.
3Roast 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.
4While the veal is cooking, place the pumpkin slices and onion in another roasting dish and drizzle with 2 tbsp of the oil.
5Bake in the oven along with the veal for 30 minutes. Whisk together the remaining oil and the vinegar.
6Remove 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.

User Submitted Photos

There are no user uploaded images for this recipe

Sign in to upload a photo for this recipe

0 Reviews

No reviews found for this recipe

Add your Review

Please log in to add your review

Q&A

No Q&A found for this recipe

Ask a Question

Please log in to add your question


Recipe suggessions based on what you have in your fridge.