Veal chop comes from the loin or rib of the young cow. It is a delicate meat which is tender and lightly marbled, and cooks well on the grill or barbecue. We have rubbed them with a mixture of rosemary, sage and lemon zest. Best served pink.
AT HOME PREPARATION:
TAKE THE VEAL CHOPS OUT OF THE FRIDGE AND BRING UP TO ROOM TEMPERATURE.
PREHEAT A BARBECUE, CHARGRILL OR GRILL PAN TO VERY HIGH.
BRUSH MOST OF THE GARLIC AND HERBS OFF THE CHOPS AND PAT DRY. SEASON WITH SALT ON BOTH SIDES.
PUT THE CHOPS ON THE GRILL AND ALLOW TO BROWN SLIGHTLY, THEN TURN OVER TO BROWN ON THE OTHER SIDE. SQUEEZE A LITTLE LEMON JUICE OVER WHILST COOKING AND TURN FREQUENTLY SO THEY COOK EVENLY.
CHOPS 3CM THICK WILL TAKE BETWEEN 10 AND 15 MINUTES.
