I went to the market today to prepare for tomorrow’s tandoori chicken dinner (which takes over 24 hours to marinate) and I happened to come across the special items section at the meat counter. Just my luck, I picked up two MASSIVE veal chops for $16 – an absolute and utter (or udder) steal! I found a great little recipe for veal chops and wanted to share with you so here you go…this one is a definite MUST TRY!
2 tsp freshly grated lemon zest
1 tbsp. minced fresh rosemary
1 tbsp. fresh lemon juice
1/3 c. olive oil
2 (1.25 inch thick) veal chops
freshly ground black pepper
Combine first four ingredients in a lock top bag and season with Kosher salt and pepper to taste. Add the veal chops to the marinade, squish the bag around to ensure an even coating and allow to marinate for at least 3 hours or better yet overnight. I do want to try the overnight but sadly I only had 3 hours to spare this afternoon. Once you’re all marinated up, grill over glowing coals (or 500 F) for 8 minutes on each side for medium rare. Pull the chops off the grid and let them rest for about 4-5 minutes to redistribute all the juices and then serve.
To go along with the veal chops I also made up some white rice and an easy raspberry/spinach salad that goes something like this:
1 packet of fresh leafy spinach – 120 g
1 packet of Driscoll’s raspberries, split in two
1/2 a cup of walnuts, toasted and covered in melted brown sugar to crisp them up
toss the salad and then make the dressing to put on your plated salad – don’t drizzle the bowl as you’ll wilt the spinach quickly.
The dressing goes like this:
1/4 cup of vegetable oil