yield: Makes 6 servings
Marinate the veal six hours before grilling.
Veal
* 1/2 cup olive oil
* 6 tablespoons fresh lemon juice
* 1/3 cup chopped fresh Italian parsley
* 3 garlic cloves, crushed
* 1 tablespoon minced fresh rosemary
* 6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick
* 3 tablespoons chopped fresh Italian parsley
* 1 tablespoon grated lemon peel
* 1 1/2 teaspoons minced fresh rosemary
* 1 teaspoon minced garlic
For veal:
Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
For topping:
Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.
(epicurios)
(epicurios)
No comments:
Post a Comment