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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: For veal:
Whisk first 4 ingredients with 1/2 cup oil 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:
Stir together Italian parsley, lemon peel, rosemary, and garlic in small
bowl to blend.
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.
Contributor: Bon Appetit August 2003
Ingredients:
6 Tablespoon(s) lemon juice
5 1/3 Tablespoon(s) parsley; chopped
3 clove garlic; crushed
3 Teaspoon(s) rosemary; minced
6 8-10 oz loin or rib veal chops; 1 inch thick
3 Teaspoon(s) grated lemon peel
1/3 Tablespoon(s) garlic; minced |
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