Roast veal rack with Brussels sprout and mustard gratin

Dry-roast caraway seeds and 2 tsp black peppercorns in a small frying pan over medium-high heat until fragrant (1 minute). Transfer to a mortar and pestle and pound until coarsely crushed. Transfer to a small bowl with mustard, sweet paprika, garlic, olive oil and thyme, season and stir to combine. Massage into veal rack and set aside at room temperature to marinate (1 hour).

Preheat oven to 180°C fan-forced. For gratin, combine cream, half the garlic, mustard, herbs and lemon zest in a small saucepan, season and bring to a simmer. Remove from heat and set aside to infuse (10 minutes). Blanch Brussels sprouts in a saucepan of salted boiling water for 2 minutes. Drain. Grease a 23cm-diameter, 4cm-deep ovenproof frying pan or ceramic baking dish with butter. Layer onion and potato in dish; pour over half the cream mixture. Arrange Brussels sprouts on top of potato, stem-side down, in dish; pour over remaining cream mixture, dot with butter, cover with two layers of aluminum foil and bake until tender (1 hour). Remove foil from gratin. Combine panko, Gruyère, olive oil and remaining garlic in a small bowl and scatter over gratin. Bake, uncovered, until golden and bubbling (25-30 minutes).

Meanwhile, place veal rack on a wire rack set over a large baking tray. Transfer to oven and roast until cooked to your liking (40-50 minutes for medium-rare; 52°C internal temperature). Stand to rest (20 minutes; the internal temperature of your roast will continue to rise while resting).

Meanwhile, for herb and horseradish butter, combine all ingredients in a food processor and process until bright green. Transfer to a small saucepan and warm just before serving.

Carve veal rack into cutlets and arrange on a large serving platter and scatter with extra herbs. Drizzle with herb and horseradish butter. Serve with watercress and gratin on the side.