Veal rack with rosemary and rocket pesto
Roast, ACP, RRP $19.95
Veal rack with rosemary and rocket pesto from the Roast cookbook.
INGREDIENTS
1kg baby new potatoes
1 clove garlic, quartered
50g baby rocket leaves
¼ cup (60ml) extra virgin olive oil
¼ cup coarsely chopped fresh rosemary
1kg veal rack (8 cutlets)
½ cup (40g) finely grated parmesan cheese
1 tablespoon plain flour
¾ cup (180ml) beef stock
¼ cup (60ml) dry white wine
1 tablespoon redcurrant jelly
500g asparagus, trimmed
METHOD
Preheat oven to 200°C/180°C fan forced.
Place potatoes in oiled shallow medium baking dish; roast, uncovered, about 50 minutes or until tender.
Meanwhile, blend or process garlic, rocket, oil and 2 tablespoons of the rosemary until mixture forms a paste. Stir remaining rosemary into pesto. Place veal on oiled wire rack over large shallow flameproof baking dish; spread pesto all over veal. Roast, uncovered, about 40 minutes or until veal is browned and cooked as desired. Remove veal from dish; cover
to keep warm.
When potatoes are tender, sprinkle with cheese; roast, uncovered, about 5 minutes or until cheese melts.
Place flameproof dish with pan 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.
Meanwhile, boil, steam or microwave asparagus until just tender; drain.
Serve veal, sliced into cutlets, with potatoes, asparagus and sauce.
Nutritional count per serving: 22.1g total fat (5.4g saturated fat); 2596kJ (621 cal); 41.2g carbohydrate; 58.2g protein; 6.8g fibre
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