Dinner ideas

Veal rack with rosemary and rocket pesto

Veal rack with rosemary and rocket pesto
1H 20M
1H 35M



1.Preheat oven to 200°C (180°C fan-forced). Lightly oil shallow medium baking dish.
2.Place potatoes in dish; roast, uncovered, about 50 minutes or until tender.
3.Meanwhile, blend or process garlic, rocket, oil and 2 tablespoons of the rosemary until mixture forms a paste. Stir remaining rosemary into pesto.
4.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. Remove veal from dish; cover to keep warm.
5.When potatoes are tender, sprinkle with cheese; roast, uncovered, about 5 minutes or until cheese melts.
6.Place 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.
7.Meanwhile, boil, steam or microwave asparagus until just tender; drain.
8.Serve veal, sliced into cutlets, with potatoes, asparagus and sauce.

The rich juices of the crusty meat and cheesy potatoes are all the sauce that the asparagus needs. You might like to put a fresh green salad on the table too, to eat with the last of those glorious juices.


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