Go Back

Veal Rack with Rosemary & Rocket Pesto

An expensive cut of meat however the outcome is worth it.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • Rack of Veal - 8 cutlets
  • 1 clove garlic
  • 50 g baby rocket leaves
  • 1/4 C olive oil
  • 1/4 C rosemary coarsely chopped
  • 1 tbsp plain flour
  • 3/4 C beef stock
  • 1/4 C dry white wine
  • 1 tbsp redcurrent jelly

Method
 

  1. Preheat oven to moderately hot (200°C/180° fan forced). Lightly oil shallow medium baking dish
  2. Blend or process garlic, rocket, oil and 2 tablespoons of the rosemary until mixture forms a paste. Stir remaining rosemary into pesto.
  3. Place veal rack on wire rack over large shallow flameproof baking dish; coat veal with pesto; Roast, uncovered, about 40 minutes or until veal is browned and cooked as desired. (this will depend on how thick the cutlets are) Remove veal from dish, cover to keep warm.
  4. Place flameproof baking dish holding veal juices over heat, add flour; cook, stirring, until mixture thickens and bubbles. Gradually add stock, wine and jelly, stirring, until sauce boils and thickens slightly.
  5. Serve veal, sliced into cutlets, with potatoes, asparagus and sauce.
  6. Place 1kg of baby new potatoes in an oiled baking dish and bake for 50 minutes, along with the veal, until tender. Sprinkle with 1/2 cup of grated parmesan cheese and roast, uncovered, about 5 minutes or until cheese melts.
  7. Steam 500g of asparagus and serve with the veal and potatoes