Name: Chilli and lemon-baked veal rack
Cook time: 55 min
Total time: 55 min
Yield: 8
Ingredients: 1 large_piece (500g) kumara , sliced thickly; 4 medium_piece (800g) potatoes , sliced thickly; 1 large_piece (200g) brown onion , sliced thickly; 2 tablespoon olive oil; 1 tablespoon lemon juice; 3 clove garlic, crushed; 1.6 kilogram (8 chops) veal rack, trimmed; 2 cup (140g) stale breadcrumbs; 1 tablespoon lemon rind, finely grated; 1 fresh long red chilli, sliced thinly; 1 fresh long red chilli, chopped finely; 60 gram butter, melted

Ingredients

1 large_piece (500g) kumara , sliced thickly

4 medium_piece (800g) potatoes , sliced thickly

1 large_piece (200g) brown onion , sliced thickly

2 tablespoon olive oil

1 tablespoon lemon juice

3 clove garlic, crushed

1.6 kilogram (8 chops) veal rack, trimmed

2 cup (140g) stale breadcrumbs

1 tablespoon lemon rind, finely grated

1 fresh long red chilli, sliced thinly

1 fresh long red chilli, chopped finely

60 gram butter, melted

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Combine kumara, potato, onion, oil, juice and two-thirds of the garlic in large ovenproof dish. Place veal on wire rack over potato mixture in dish.

3.Combine remaining garlic, breadcrumbs, rind, chillies and butter in small bowl. Press breadcrumb mixture over veal.

4.Roast, uncovered, about 40 minutes or until cooked as desired. Stand, covered, 10 minutes before serving.

Recipe is not suitable to freeze.
Note

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Ingredients

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