Take the rack of veal out of the fridge and allow it to reach room temperature for half an hour.

Cut the rack of veal crosswise and sprinkle with salt and pepper. Heat some butter in a pan and sear the rack of veal on all sides. Remove the rack of veal from the pan and allow it to cool down a little. Keep the pan with butter for later. Because this is what you will later fry the baby potatoes in.

Preheat the oven to 90ºC (194ºF) and line a baking tray with baking paper. Remove the thyme and rosemary leaves from the sprigs and finely chop them together with the sage and curly parsley. Press the clove of garlic and put it in a small bowl together with all the herbs. Add the finely grated peel of ½ a lemon and the panko and mix everything together. With a small brush, cover the meat of the rack of veal with the Dijon mustard. Then press the herb coating firmly onto the mustard covered meat and place the rack of veal on the baking paper. Stick a meat thermometer into the middle of the veal and bake the rack until it reaches 56ºC (133ºF). This will take about an hour.

Prepare a large piece of aluminium foil in which you can let the rack rest. When the rack has reached the right temperature, take it out of the oven. Fold it tightly in the aluminium foil and let it rest for 10 minutes. For the baby potatoes, crush the garlic in a garlic press and add it, together with the potatoes, to the pan in which you cooked the rack of veal. Fry the baby potatoes for about 10 minutes until golden brown.

Pour the balsamic vinegar & the extra virgin olive oil into the bowl to which you are about to add the salad. Mix together and season with some salt & pepper. Chop the cherry tomatoes into quarters and put them in the bowl together with the salad. Mix it all together and sprinkle the salad with some crumbled feta and the pine nuts. Serve the rack of veal with the potatoes and the salad.

Source: Vicky van Dijk