Roast veal rack with Brussels sprout and mustard gratin recipe

We’ve hit the roast veal rack with a pastrami-style spice rub for flavour, paired with a zesty herb and horseradish butter which pays homage to the flavours of the Reuben sandwich. A graphic Brussel sprout gratin laced with mustard and rosemary is its perfect accompaniment. It’s a dish that balances boldness with comfort — ideal for a festive table or an elevated weekend roast.