1 rack of veal, trimmed (keep meat trimmings for truffle jus recipe later)
5 tbsp dried red chilli, chopped
5 tbsp black pepper, crushed
5 tbsp rock salt
10 pips garlic, chopped
150ml extra virgin olive oil
2 lemons, extract juice
1 pineapple, diced
2 tbsp sugar
300ml orange juice
2 dried chilli, chopped
1 tbsp black pepper, coarsely ground
50g coriander leaf, chopped
Mix all the ingredients together and rub veal with the mixture. Leave to marinate for five to six hours.
Sear the rack of lamb in a pan with hot olive oil.
When all the sides are seared, take the meat out of the pan. Roast in the oven slowly at 130°C for 50 minutes or until medium done.
Cut up one rack per portion and serve with truffle jus (gravy). Accompanying the dish is pineapple salsa and potato cake (arranged on top of the rack).
To make Pineapple Salsa: Cook pineapple, sugar, orange juice, dried chilli and black pepper slowly in a pot until almost dry. Let it cool, then mix with chopped coriander leaf.
To make Truffle Jus: Roast the meat trimmings at 220°C until golden brown together with an ample portion of diced root vegetables, some fresh herbs, bay leaf and white pepper.
Take out from the oven and strain the jus (or gravy) into a pot and simmer slowly until it reaches the desired consistency. Add some butter and adjust seasoning. Add sliced truffle mushrooms (or portion of sauteed button mushrooms as you please).
Note: Truffle, an exotic fungus, can be replaced with fresh/canned button mushrooms to make this sauce.