Veal rack with roasted mushroom sauce | Women's Weekly Food
Roasted mushrooms make a deeply savoury, rich and earthy sauce for this tender roast rack of lamb. Served with little roast potatoes and your choice of vegetabl
Ingredients
- 1 kilogram veal rack
- 1/4 cup (60ml) olive oil
- salt and freshly ground black pepper, to season
- 1 kilogram baby new potatoes
- 300 gram button mushrooms
- 150 gram shimeji or oyster mushrooms
- 2 clove garlic, sliced thinly
- 2 tablespoon parmesan, finely grated
- 2 tablespoon plain flour
- 1 1/2 cup (375ml) chicken stock
- 1/3 cup (80ml) pouring cream
- 2 tablespoon fresh flat-leaf parsley, coarsely chopped
- sea salt, to sprinkle
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