adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Veal rack with minted peas & roast pumpkin
Veal rack with minted peas & roast pumpkin
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Ingredients:
  • 2 x 700g (4 cutlets each) veal rack roasts
  • 1kg butternut pumpkin
  • 18.20 gm olive oil
  • Salt and pepper
  • 250g frozen peas
  • 62.50 ml fresh mint leaves
Instructions:
  • Preheat the oven to 210°C. Place two 700g veal rack roasts (4 cutlets each) in a pan, locking the racks together. Add 1kg butternut pumpkin, peeled and cut into 3cm chunks. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and bake for 35-45 minutes until golden brown.
  • Cook 250g frozen peas in boiling water until tender, then drain and transfer to a bowl.
  • Mix in 1/4 cup of fresh mint leaves with the peas until evenly coated, then pair with the veal cutlets, roast pumpkin, and peas.

Similar Recipes