Name: Veal rack with roasted mushroom sauce
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Ingredients: 1 kilogram veal rack; 1/4 cup (60ml) olive oil; salt and freshly ground black pepper, to season; 1 kilogram baby new potatoes; 300 gram button mushrooms; 150 gram shimeji or oyster mushrooms; 2 clove garlic, sliced thinly; 2 tablespoon parmesan, finely grated; 2 tablespoon plain flour; 1 1/2 cup (375ml) chicken stock; 1/3 cup (80ml) pouring cream; 2 tablespoon fresh flat-leaf parsley, coarsely chopped; sea salt, to sprinkle

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.

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Serves 4

Prep

15M

Cook

1H 10M

Total

1H 25M

Ingredients

1 kilogram veal rack

1/4 cup (60ml) olive oil

salt and freshly ground black pepper, to season

1 kilogram baby new potatoes

300 gram button mushrooms

150 gram shimeji or oyster mushrooms

2 clove garlic, sliced thinly

2 tablespoon parmesan, finely grated

2 tablespoon plain flour

1 1/2 cup (375ml) chicken stock

1/3 cup (80ml) pouring cream

2 tablespoon fresh flat-leaf parsley, coarsely chopped

sea salt, to sprinkle

Method

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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