Quick & Easy

Veal rack with roasted mushroom sauce

Roasted mushrooms make a deeply savoury, rich and earthy sauce for this tender roast rack of lamb. Served with little roast potatoes and your choice of vegetables for a fabulous roast lunch or dinner.
1H 10M
1H 25M



1.Preheat oven to 200°C (180°C fan-forced).
2.Place veal on an oiled wire rack in shallow flameproof baking dish. Brush veal with 1 tablespoon of the oil, season. Roast veal, uncovered, basting occasionally, for about 40 minutes, or until cooked as desired.
3.Place potatoes in a small baking dish; roast for last 30 minutes of the veal cooking time.
4.Remove veal from dish; cover. Add mushrooms, garlic and remaining oil to dish; stir to combine. Roast mushroom mixture and potatoes for about 20 minutes, or until potatoes are tender.
5.Sprinkle potatoes with cheese; roast for a further 5 minutes, or until cheese is melted.
6.Meanwhile, add flour to mushroom mixture in dish; cook, stirring, for about 2 minutes, or until mixture thickens and bubbles. Gradually stir in stock; cook, stirring, for about 1 minute, or until sauce boils and thickens. Add cream and parsley, stir until heated through. Season.
7.Serve veal with mushroom sauce and potatoes sprinkled with sea salt.

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