Ingredients
- 4 veal loin chops, 6 to 8 ounces each
- 2 tablespoons virgin olive oil
- 2 (2-inch) sprigs fresh rosemary
- juice of 1 medium lemon
- salt and finely ground pepper to taste
Make it step by step
- Brush veal chops liberally on each side with olive oil.
- Strip leaves off rosemary sprigs and press leaves into both sides of each veal chop.
- Sprinkle lemon juice on each side and refrigerate for 50 minutes.
- Prepare barbecue for medium-heat grilling or preheat broiler, if necessary.
- Grill veal about 3 inches from heat for 5 to 7 minutes on each side.
- The veal should be very pink inside.
- Take veal off grill and sprinkle with salt and pepper.
- Serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.