6 cutlet rack of veal (approx. 1.5 kg)
¼ cup olive oil
Sea-salt flakes and freshly ground black pepper, to season
3 pink-skinned apples, quartered
1 small bunch sage, leaves removed
40 g butter, softened
2 tbsp plain flour
½ cup redcurrant jelly or cranberry jam
1 cup sparkling apple juice or cider
2 tsp Dijon mustard
- Preheat oven to 200°C. Stand veal rack up in a flameproof roasting pan. Drizzle with 1 tbsp of the oil and season well. Roast for 45 minutes. Add apples to roasting pan, turning to coat with pan juices. Cook for a further 15 minutes for medium-rare veal and until apples are lightly golden. Transfer veal and apples to a large plate and cover to keep warm.
- Finely chop enough sage leaves to amount to 1 tbsp and set aside. Heat remaining oil in a small frying pan over a medium heat. Add remaining sage leaves, 3-4 at a time, cooking for 40 seconds or until leaves are crisp. Transfer to a plate lined with paper towel.
- Drain pan juices from roasting pan, leaving 2 tbsp. Combine butter and flour in a small bowl, using your fingers to mix together until a thick paste forms. Set aside. Put roasting pan over a medium heat. When hot, add redcurrant jelly (or cranberry jam) and apple juice or cider. Stir with a whisk until redcurrant jelly is melted and mixture is well combined. Add butter paste, 2 tsp at a time, stirring until dissolved and well combined. Continue adding butter paste until a shiny thick gravy forms. Add reserved chopped sage leaves and mustard. Season. Strain gravy through a fine sieve into a serving jug. Arrange veal and apples on a platter. Sprinkle fried sage leaves over apples. Serve with gravy on the side.