Veal Racks with Potato, Basil and Horseradish Salad

Name: Veal Racks with Potato, Basil and Horseradish Salad
Yield: Serves 4
Ingredients: 100 ml (3 ½ fl oz) light olive oil; 1-2 teaspoons freshly grated horseradish or 2 teaspoons horseradish from a jar; 4 x 6 cutlet veal racks salt and pepper; 4 x 6 cutlet veal racks salt and pepper; 1 handful basil leaves, torn; 4 x 6 cutlet veal racks salt and pepper; 500 g (1 lb) new potatoes, washed; 1 lemongrass stem, bashed then cut into 4; 2 tablespoons vinegar; 1-2 teaspoons freshly grated horseradish or 2 teaspoons horseradish from a jar; 2 teaspoons salt; 1 medium red onion, finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Cook veal racks the same way as lamb racks — slightly pink — and savour the meat that clings to the bones. Fresh horseradish can sometimes be hard to find, but a good brand of prepared horseradish will do the trick if you’re stuck.

Ingredients

500 g (1 lb) new potatoes, washed
1 lemongrass stem, bashed then cut into

Main course
Gluten-free

Method

Preheat oven to 220°C/450°F/Gas Mark 6. Place potatoes and lemongrass in a saucepan, cover with cold water, add salt and boil until tender. Drain in a colander. Meanwhile mix onion with vinegar and horseradish and leave to marinate 30 minutes.

Just before potatoes are cooked, h