Mustard Crusted Veal Rack - Ziegler and Brown

Ingredients

• 2 tablespoons wholegrain mustard
• 3 green onions (scallions), chopped finely
• 1 tablespoon finely chopped fresh rosemary
• 2 cloves garlic, crushed
• 2 tablespoons olive oil
• 1 x 8-cutlet veal rack (1kg)
• 2 small kumara (orange sweet potato) (500g), chopped coarsely
• 20g butter
• ⅓ cup (80ml) pouring cream
• 1 large brown onion (200g), sliced thinly
• 400g button mushrooms, sliced thinly
• 1 tablespoon plain (all-purpose) flour
• ¼ cup (60ml) dry white wine
• ¾ cup (180ml) chicken stock
• ¼ cup coarsely chopped fresh flat-leaf parsley