Veal rack with rosemary and rocket pesto

Preheat oven to 200C/180C fan forced.

Place potatoes in oiled shallow medium baking dish; roast, uncovered, about 50 minutes or until tender.

Meanwhile, blend or process garlic, rocket, oil and 2 tablespoons of the rosemary until mixture forms a paste. Stir remaining rosemary into pesto. Place veal on oiled wire rack over large shallow flameproof baking dish; spread pesto all over veal. Roast, uncovered, about 40 minutes or until veal is browned and cooked as desired. Remove veal from dish; cover to keep warm.

When potatoes are tender, sprinkle with cheese; roast, uncovered, about 5 minutes or until cheese melts.

Place flameproof dish with pan juices over heat, add flour; cook, stirring, until mixture thickens and bubbles. Gradually add stock, wine and jelly, stirring, until sauce boils and thickens slightly.

Meanwhile, boil, steam or microwave asparagus until just tender; drain.

Serve veal, sliced into cutlets, with potatoes, asparagus and sauce.

Nutritional count per serving: 22.1g total fat (5.4g saturated fat); 2596kJ (621 cal); 41.2g carbohydrate; 58.2g protein; 6.8g fibre