Roasted Veal Racks with garlic and potato mash and pesto

Name: Roasted Veal Racks with garlic and potato mash and pesto
Yield: Serves 6
Ingredients: 6 double veal racks (rib roasts); 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; 6 garlic cloves; 12 medium potatoes, low-starch varieties such as pontiacs (round red potatoes); 12 garlic cloves; 6 tablespoons Pesto; 2 teaspoons freshly ground black pepper; 6 tablespoons vegetable oil; 3 tablespoons olive oil; 2 tablespoons vegetable oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

This recipe uses pesto which is quite simple to make but can be purchased if time is short. Do not be tempted to make the potato mash in a food processor as this gives it a gluey texture.

Ingredients

12 garlic cloves
2 teaspoons freshly ground black pepper
6 tablespoons

Main course
Gluten-free

Method

TO PREPARE VEAL, peel and roughly chop the garlic. Place the garlic, pepper and oil in a food processor or blender and process to a fine paste. Rub the garlic paste over the racks and set aside to marinate for 4 hours.

TO MAKE MASH, peel and roughly chop the potatoes and garlic. Place the potatoes and garlic in a large saucepan, cover with cold water and bring to the boil