Veal rack with minted peas & roast pumpkin

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INGREDIENTS

  • 2 x 700g (4 cutlets each) veal rack roasts

  • 1kg butternut pumpkin

  • 1 tablespoon olive oil

  • Salt and pepper

  • 250g frozen peas

  • 1/4 cup fresh mint leaves

METHOD

  1. Preheat oven to 210°C. Place 2 x 700g (4 cutlets each) veal rack roasts in a pan and lock racks together. Add 1kg butternut pumpkin, peeled, cut into 3cm chunks. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake for 35-45 minutes on medium.

  2. Meanwhile, cook 250g frozen peas in a saucepan of boiling water for 3 minutes or until tender. Drain and transfer to a bowl.

  3. Add 1/4 cup fresh mint leaves to the peas and toss until well combined. Cut the veal into cutlets and serve with the roast pumpkin and peas.

Johanna BostockComment