Don’t be tempted to cook Rose Veal at too high a temperature.  This just stresses the delicate meat tissues and can result in a tough or dry meal.

For Veal Racks we recommend cooking on fan bake at around 160 degrees C.  Sear the meat first for a little extra flavour.  If you are cooking Veal Shortloin or Tenderloin, try twisting a bonbon of baking paper around the meat enclosing a small bunch of Sage and some prosciutto before baking.

Choose your accompanying sauces carefully.  Strong flavours may overwhelm the delicate flavours of the Veal.  Look for Italian Recipes for Veal and always remember to rest the meat after cooking to allow the proteins to relax and the juices to redistribute.

Coriander and Peanut Pesto
Heat the Oil over medium heat add the Peanuts and cook until golden. Strain the Peanuts from the oil. Retain the Oil and cool. Blend the Peanuts in a food processor with the Chilli, Ginger and Garlic. Add the Herbs and half the reserved Oil and blend to form a smooth paste. Add the Sugar, Fish Sauce and Lime Juice and blend until the Herbs are finely minced. Gradually pour in the remaining Oil.

Spoon a pool of Pesto into the centre of your serving plate. Thinly slice the Lamb Rump and place over the Pesto. Serve with fresh Tomato Sauce or your favourite Meat Jus. Top with Crispy Fried Leek. Serve immediately.

Serves 6