1 x Gourmet Direct Rose Veal French Rack
Fresh Black Pepper
1 Tsp Butter
Olive Oil
¼ Cup Verjuice

Bring your Rose Veal Rack out of the fridge and allow to reach room temperature.

Heat the butter and oil over medium heat in a solid base pan.

Dry the meat with a paper towel to remove any residual juices. This will ensure you get an even browning result.

Gently sear the rack all over until just golden. You need to ensure the heat remains at medium during this process. Do not allow it to over heat or the proteins in the rack will tighten. Sear for around 10 minutes – gently! Grind fresh black pepper over the top.

Remove the meat to an oven dish and deglaze the pan with the Verjuice reducing it by half in the process.

Pour over the Veal Rack and place in a warm oven at 160°C for approx 45 minutes or until just done. I turn off the fan for Veal so that the process is one of gentle cooking.

Rest in a warm place for a further 15 minutes and test for doneness.

Note – you can always return meat that is under done to the oven to correct however once over cooked your meat is ruined!

For the Sauce:
¼ Cup of good (but not excellent) Marsala wine
2 Tbsp liquid Cream
The residual juices from the cooked Rack.

Heat all ingredients in the pan used to sear the meat adding the residual juices once the rack is cooked. Add the cream last once you have distilled off the alcohol of the Marsala. Season to taste.