Preheat oven to 200°C (180° fan-forced). Line 2 large baking trays with baking paper. Place veal on an oiled wire rack in a shallow baking dish. In a small bowl combine half the oil, tarragon and mustard. Brush veal with mixture and season. Cook veal, uncovered, in the oven, for about 50-60 minutes or until cooked to your liking, covering with foil if crust is overbrowning. Remove from oven, loosely cover veal with foil and rest for 10 minutes.
Meanwhile, spread sweet potatoes and cabbage onto one of the prepared trays. Drizzle with remaining oil, season and toss to coat. Cook for 15-20 minutes or until golden and tender. Spread grapes and kale on remaining baking tray, spray lightly with oil and add to the oven for the final 10 minutes.
Slice veal into individual cutlets. Serve with vegetables sprinkled with goat cheese, pine nuts and extra tarragon, if desired.
Ask your butcher to French trim your veal rack for you.
Ensure you rest the veal to maximise tenderness.
Use any leftover veal, thinly sliced, and roast vegetables in a salad the next day with baby rocket or salad leaves.