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
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
1. Close the hood and preheat the barbeque with the burners set to HIGH and the hood down until the hood thermometer reads around 200°C/400°F. Set up your barbeque for indirect cooking.
2. Combine mustard, green onion, rosemary, half the garlic and half the oil in small jug. Place veal on wire rack over large baking dish; coat veal all over with mustard mixture.
3. Roast, about 30 minutes, or until browned all over and cooked as desired. Remove from dish and cover to keep warm.
4. Heat remaining oil in roasting dish; cook brown onion and remaining garlic, stirring, until onion softens. Add mushrooms; cook, stirring, about 5 minutes or until just tender. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in wine and stock; stir until sauce boils and thickens. Add remaining cream and parsley; stir until heated
5. Meanwhile, boil, steam or microwave kumara until tender; drain. Mash kumara in large bowl with butter and half the cream until smooth.
6. Serve veal with mushroom sauce and kumara mash