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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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 grams button mushrooms
- 150 grams shimeji or oyster mushrooms
- 2 cloves garlic, sliced thinly
- 2 tablespoons parmesan, finely grated
- 2 tablespoons plain flour
- 1 1/2 cup (375ml) chicken stock
- 1/3 cup (80ml) pouring cream
- 2 tablespoons fresh flat-leaf parsley, coarsely chopped
- sea salt, to sprinkle
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