Preheat oven to 200°C (180° fan-forced). Line a large baking tray with baking paper. Place veal on an oiled wire rack in shallow baking dish. In a small bowl combine half the oil, orange zest and juice, cinnamon, maple syrup and thyme. Brush veal with mixture and season. Cook veal uncovered in the oven, basting occasionally, for about 40-50 minutes or until cooked to your liking. Remove from oven, loosely cover veal with foil and rest for 10 minutes.
Meanwhile, cook potatoes in a large saucepan of salted boiling water for 8-10 minutes or until just tender. Drain well. Place potatoes on prepared tray and lightly crush with a fork. Drizzle with remaining oil, sprinkle with garlic and season. Toss gently to coat. Bake in oven for 25-30 minutes or until golden and crispy.
Heat a large, lightly oiled non-stick frying pan over medium-high heat. Add broccolini, beans and sugar snaps and cook for 2-3 minutes until lightly charred. Season and sprinkle with hazelnuts.
Slice veal into individual cutlets and serve with potatoes and green vegetables.
Ask your butcher to French trim your veal rack for you.
Ensure you rest the veal to maximise tenderness.
Slice up any extra veal for a sandwich or wrap with salad for lunch the next day.