4 veal chops (bone in)
4 cloves of garlic
2 tablespoons fresh rosemary, stemmed and chopped
1 teaspoon mustard powder
1 teaspoon sea salt (I ran out of Kosher salt)
1 teaspoon freshly ground black pepper
1 teaspoon honey
3 teaspoons water
enough olive oil to make a soupy paste-like goo – this is your marinade!
Chuck in all the ingredients above, minus the veal chops into a hand blender and give it a few pulses. Not enough to liquify but just enough to make a pasty marinade that will stick to your chops. Keep adding a bit of olive oil a bit at a time if you need to make it a little bit more runny.
Once done, wash off your chops and place them into a large zip top bag. Pour in your marinade and try to get as much of the air out of the bag as possible. Then give it a good squish around ensuring an even coating of your chops. Just be careful not to press too hard or the rib bones will pop out of the plastic and it gets awfully messy when that happens! Back in the fridge for a couple of hours – 3 in our case as we were in a bit of a rush and I didn’t pre-plan. Given there’s no acid in the marinade, you can easily let it sit overnight however it worked just fine with three hours of marinating!
Set up your grill for direct heat and aim for about 400 degrees F for ambient temperature. I found way too many recipes online where they tell you to get your grill up to 700 degrees or above and sear the hell out of your veal. Go right ahead if you like to eat veal that resembles the soles of your work boots.
400 F is a solid medium heat that will cook your chops in about 10-12 minutes total time. Place them right out of the fridge onto a well seasoned grid. I popped in my trusty digital thermometer probe and set it for an internal temperature alarm at 150 F internal (medium for veal.) Flip the chops at the 5 minute mark to get the lovely caramelised sear marks on your chops. At 10 minutes total time, refer to your thermometer and take them off at 150 F. Place the chops on a plate and loosely tent with aluminium foil and let them rest for 10 minutes more.
Heather made up a platter of Dauphinoise potatoes (link here) and some steamed garlic/broccoli. Quite honestly, this combination along with a light red wine like a pino noir, went down a legend. The little dance on the pallet went on for at least an hour after dinner.
Thanks Nancy! Great recreation of an awesome recipe!