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.
Just before potatoes are cooked, heat a heavy frying pan and preheat a roasting dish in the top of the oven. Rub a few teaspoons of oil over veal, season with salt and pepper and when the pan is hot add racks and gently brown all over. Transfer to hot oven dish and
Cut warm potatoes in half and mix with onions. Add remaining oil, season well and stir. Just before serving mix in basil. Divide salad between four plates and place a rack on each one.
© 2003 Peter Gordon. All rights reserved.