Veal rack with minted peas & roast pumpkin

Veal rack with minted peas & roast pumpkin
Serves: 
4
Preparation Time: 
15 mins
Cooking Time: 
45 mins
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
Results may vary.