Veal rack with minted peas & roast pumpkin

Serves: 4  |  Preparation time: 15 mins  |  Cooking time: 45 minutes

Ingredients:

2 x 700g Tasman veal rack roasts (4 cutlets each) 
1kg butternut pumpkin
1 tbsp extra virgin olive oil
Salt and pepper
250g frozen peas
¼ 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.
2. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake for 35-45 minutes on medium.
3. Meanwhile, cook 250g frozen peas in a saucepan of boiling water for 3 minutes or until tender. Drain and transfer to a bowl.
4. Add ¼ cup fresh mint leaves to the peas and toss until well combined.
5. Cut the veal into cutlets and serve with the roast pumpkin and peas.