Monday, September 17, 2012

Grilled Veal Chops with Lemon & Rosemary

Romagna is famous for its grilled foods, and the aroma of meats sizzling over a wood fire is common in the countryside. This simple and delicious recipe for Grilled Veal Chops with Lemon & Rosemary is at its best best when made with the freshest and thickest veal chops you can find. We stumbled across the most delicious veal chops at Grace Meat Market on College Street in Toronto's Little Italy last weekend. 

Served with a dry red wine such as Sangiovese di Romagna — Magnifico!

Not only has the Bielak family owned and operated Grace Meat Market for the past five decades, but they also run the slaughterhouse that supplies AAA naturally raised, hormone-free beef, veal and lamb, which means that the butcher’s case is always stocked with the best and freshest meat. They can also cut meat to suit the needs of the fussiest chef. For us, it has become 'ground zero' for veal chops. Served with a dry red wine such as Sangiovese di Romagna or Gutturnio, this dish is unbeatable served with a simple wild arugula salad and perhaps a small mound of spaghettini on the side, made with homemade tomato sauce. Magnifico!

Grilled Veal Chops with Lemon & Rosemary
Serves 4

5 tbsp extra-virgin olive oil
4 tbsp fresh rosemary 
4 large garlic cloves, coarsely chopped
2 lemons
1 tsp coarse sea salt
1 tsp freshly ground black pepper
4 8-ounce veal rib chops, 1-inch thick

Using a paring knife, carve away the rind of 2 lemons and combine, in a small food processor, with the olive oil oil, rosemary, garlic, salt and pepper. Purée briefly until it becomes a dense thick mixture, then pour into a large baking dish along with the veal chops. Using your hands, rub the marinade thoroughly into the veal chops, then let stand at room temperature 1 hour or refrigerate up to 4 hours, turning the veal occasionally. Meanwhile, slice the remains of the 2 lemons into thick slices and add to the veal marinade, tossing to coat.

Preheat the barbecue to medium-high heat. Remove the veal and sliced lemons from marinade, season with additional salt and pepper, and grill veal to desired doneness, about 4-5 minutes per side for medium-rare. Transfer the veal to a platter, and garnish with the grilled lemon and additional rosemary sprigs. Serve immediately.