Veal Chop With Lemon And Rosemary Recipe
Ingredients
4 veal chops, about 3/4 inch thick, trimmed of fat
4 cloves garlic, finely chopped or pressed
Juice of 1/2 lemon
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
OPTIONAL INGREDIENTS
1/2 teaspoon kosher salt
1 lemon, quartered, for garnish
Directions
1. Preheat the broiler.
2. Sprinkle the veal chops with garlic, a squeeze of lemon juice, the dried rosemary (if using fresh rosemary or any fresh herb, do not add it at this time; in order to retain the full flavor of the herb, add it just prior to serving), and salt, if desired. Place the chops on a rack in a roasting pan about 6 inches from the broiler and broil for about 4 minutes per side.
3. Remove the veal from the broiler
2. Sprinkle the veal chops with garlic, a squeeze of lemon juice, the dried rosemary (if using fresh rosemary or any fresh herb, do not add it at this time; in order to retain the full flavor of the herb, add it just prior to serving), and salt, if desired. Place the chops on a rack in a roasting pan about 6 inches from the broiler and broil for about 4 minutes per side.
3. Remove the veal from the broiler
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