Roast rack of veal with creamed leeks

Brian Turner daubs tender veal with a tangy mix of honey, mustard and soy sauce before roasting
By Brian Turner
Roast rack of veal with creamed leeks
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the veal

  • 5-bone rack of veal
  • 1 tbsp olive oil
  • 2 tbsp clear honey
  • 1 tbsp mustard
  • 1 tbsp soy sauce
  • 3 knobs of butter, about 50g
  • A little portion of chicken stock

For the creamed leeks

  • 900 g cleaned leeks
  • 30 g butter
  • 1 shallot, finely chopped
  • 150 ml double cream
  • 2 tbsp chopped chives, plus whole chives to garnish


1. For the veal: French-trim and chine the rack of veal to make carving easy; alternatively, ask your butcher to do this for you.

2. Preheat the oven to 220C/200C fan/Gas 7. Trim off any excess fat from the joint. Heat the olive oil in a large ovenproof frying pan and brown the veal, turning to colour it on all sides. Add a little salt and pepper as it cooks.

3. Mix the honey, mustard and soy sauce together in a bowl, transfer the veal to a roasting tray, then brush the marinade over the veal. Transfer to the oven and roast for about 20 minutes, then turn down the temperature to 180C/160C fan/Gas 4 and continue cooking for approximately 40 minutes, or until the veal is just cooked through.

4. For the leeks: halve the leeks lengthways then cut them into 8cm pieces. Bring a saucepan of salted water to the boil and plunge the leeks into it for 1 minute only. Drain and refresh the leeks in ice-cold water, then drain again.

5. Heat the butter in a wide frying pan. Add the shallots and let them sweat for a few minutes without colouring. Pour in the double cream and bring to the boil. Simmer until the volume of liquid has reduced by half, then add the leeks and reheat gently. Season to taste with salt and pepper and finish with the chives.

6. When the meat is done, remove the joint from the oven and roasting tin and set aside to rest for 20 minutes or so.

7. Put the roasting tin on the hob to heat the cooking juices left from the meat. Add the butter and a dash of chicken stock and simmer to make a sauce. Season to taste with sea salt and freshly ground black pepper.

8. Remove the meat from the bone and carve into 6 nice steaks. Place a spoonful of the leeks into the center of each serving plate and place the veal on top. Pour the sauce over, dress with a few more chives and serve immediately

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