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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.
Calories 233, Protein 22.9g, Carbohydrates 0.3g, Fat 15.1g.
Luscious Mediterranean flavours of olive oil, lemon and rosemary permeate these chops. Team them up with grilled vegetables and buttermilk mashed potatoes.