Loading... Please wait...

Free Delivery
Delivery Areas

Secured by PayPal

Our Newsletter

Roasted Rack of Veal

This recipe is really easy to make, and allows the meat to grandstand itself, which is at it should be with good meat...so try it out and make a fancy salad, some Ratatouille or Dauphinoise Potatoes to go with it...(all these recipes are below).

INGREDIENTS:- (for 4 to 6 people):
One 4 point rack of Veal, salt and pepper.


Take the veal out of its wrapper, and for good effect, trim the last inch or so of the bone so that it stands out. Place tin foil hats on the rib ends.

Heat up a large frying pan with a little oil in it until the oil is smoking. Place the veal rack in the pan and seal the meat over all sides.

Remove the meat from the pan, place it in a shallow oven tray and pop it into a preheated 200 degC oven for about 15 minutes.

Reduce the heat to 180degC and cook for a further 30 minutes before removing and checking for doneness...allow another 20 minutes for well done.

When cooked through to your liking, remove from the oven, cover and allow it to sit for about 15 minutes before carving and serving.

Serve this noble meat with a complicated salad, such as tomatoes, avocadoes, red capsicums, olives, capers, Spanish onion and feta cheese.

Or with Ratatouille, and / or Oven Baked Dauphinoise Potatoes