Veal rack with minted peas & roast pumpkin

Veal rack with minted peas & roast pumpkin


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


2 x 700g (4 cutlets each) Tasman veal rack roasts
1kg butternut pumpkin
1 tbsp Olivital extra virgin olive oil

Salt and pepper
250g frozen peas
¼ cup fresh mint leaves


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.

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