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Herb crusted veal rack with spring vegetables and tarragon butter
Herb crusted veal rack with spring vegetables and tarragon butter
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Prep Time:
45 minutes
Cook Time:
105 minutes
Total Time:
150 minutes
"Delicate veal rack with a flavorful herb crust, ideal for family dinners or elegant gatherings."
Ingredients:
  • 1 bunch flat-leaf parsley, coarsely chopped
  • 1 bunch chives, coarsely chopped
  • 3 cloves garlic, finely chopped
  • 46.80 gm Dijon mustard
  • 60ml olive oil
  • 140g breadcrumbs
  • 1.8kg veal rack, at room temperature
  • 6 globe artichokes
  • 1kg broad beans (2 cups shelled beans)
  • 500g peas in the pod (1 1/2 cups shelled peas)
  • 100g butter
  • 1 bunch French tarragon, leaves picked (3/4 cup)
  • Zest and juice of 1 lemon
Instructions:
  • Create a flavorful herb crust by blending parsley, chives, 2 cloves of garlic, mustard, oil, and breadcrumbs in a food processor until a smooth paste forms. Season generously with salt and pepper.
  • Preheat your oven to 150°C. Season the veal with salt and pepper, then place it in a roasting pan. Press the breadcrumb mixture evenly over the flesh side of the veal rack. Roast for 1 hour and 45 minutes, or until a meat thermometer inserted into the center of the meat reaches 60°C for medium doneness. Turn the oven off and allow the veal to rest in the warm oven, with the door slightly ajar, for 30 minutes before serving.
  • Prepare artichokes by snapping off tough outer leaves, peeling stems, trimming tops, and cutting in half. Use a teaspoon to remove hairy chokes. Boil artichokes in salted water for 3 minutes, then add broad beans and peas and cook for an additional 3 minutes. Drain. Combine butter, garlic, tarragon, lemon rind, and juice in a saucepan until foamy. Slice veal into cutlets, top with tarragon butter, and serve with the spring vegetables.

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