Tarragon and Mustard Crusted Veal Rack | Australian Veal

Ingredients

• 6 cutlet French-trimmed veal rack (about 1.5kg)
• 2 tbsp olive oil
• 2 tbsp tarragon leaves, finely chopped +extra, to serve
• 1/4 cup Dijon mustard
• 650g sweet potatoes, scrubbed, cut into wedges
• 1 small red cabbage, cut into thin wedges
• 200g red grapes, cut into small bunches
• 1/2 small bunch kale, stems removed, leaves torn
• 60g goat cheese, crumbled
• 2 tbsp pine nuts, toasted