Grilled rosemary veal

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5 min


4 servings

* PLUS Barbecuing Time: 10 minutes, Marinating Time: 360 minutes


  • 1/3 cup olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp dried crushed rosemary
  • generous pinch black pepper
  • 4 veal chops , about 3/4-in. thick


  • In a small bowl, whisk oil with lemon juice, Dijon, rosemary and pepper. Trim fat from chops and discard. Place chops in a dish just large enough to hold them snugly or in a resealable plastic bag. Pour oil mixture over chops, making sure chops are coated. Cover or seal and refrigerate for 6 hours or preferably overnight. Turn chops at least once during this time.
  • Before grilling, bring chops to room temperature. Oil grill and preheat barbecue. Remove chops from marinade, reserving marinade for basting. Place chops on grill, about 4 inches (10 cm) from hot coals. Generously brush with marinade. Barbecue for 10 to 15 minutes for medium, turning once and basting often with marinade for the first 5 minutes only.

Nutrition (per serving)

  • Calories
  • 233,
  • Protein
  • 22.9 g,
  • Carbohydrates
  • 0.3 g,
  • Fat
  • 15.1 g,

Luscious Mediterranean flavours of olive oil, lemon and rosemary permeate these chops. Team them up with grilled vegetables and buttermilk mashed potatoes.