ROSEMARY VEAL CHOPS ON THE GRILL
- 2 tablespoons fresh rosemary leaves
- 2 garlic cloves, peeled
- Salt and freshly ground black pepper to taste
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup dry red wine
- 6 veal chops, 8 ounces each
Instructions:
Using a mortar and pestle or spice grinder, pound the rosemary, garlic, salt, and pepper to a paste.
Whisk the olive oil and wine together in a small bowl and add the herb paste. Rinse and pat dry the veal chops. Place in a shallow bowl with the marinade, turn to coat, cover, and let stand at room temperature for 1 hour. (You can refrigerate for up to 24 hours, but bring the meat to room temperature before grilling.)
Heat the grill to medium- hot.
Remove the chops from the marinade and place on the grill. Grill for about 4 minutes per side for medium- rare, 5 minutes per side for medium, and 6 to 7 minutes per side for well done. Season each side with salt and pepper, and serve.