Recipe information
Yield
6 Servings
Ingredients
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
Topping
3
tablespoons chopped fresh Italian parsley
1
tablespoon grated lemon peel
1
1/2 teaspoons minced fresh rosemary
1
teaspoon minced garlic
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Preparation
For veal:
Step 1
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:
Step 2
Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
Step 3
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.