Tuscan-Style Bone-In Tomahawk Veal Chops

"Grill masters all over the world have noticed that when you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates an instant sauce," says barbecue aficionado Steven Raichlen. "Some like to finish veal chops with a pat of butter, but in Tuscany olive oil is the fat of choice for finishing veal chops". These gorgeous chops, which we bought from Lady York in Toronto, are a bone-in rib-eye with the bone frenched to give the Tomahawk veal chop its distinctive "handle." This recipe is a celebration of herbs…two to be exact: fresh sage and rosemary, fresh from our garden and brimming with an intoxicating aroma and flavour. While rarely the main attraction, herbs have the ability to gently impart their unique flavour into foods — in this case, prime cuts of veal. Succulent and juicy, these simple fresh garden herbs transform the grilled veal chops into a work of effortless culinary artistry.

Veal chops with salt and pepper and a drizzle of olive oil on the grill

Cooked chops resting in rosemary, sage, garlic and olive oil

Mâche salad with blueberries, olive oil, Maldon salt and white pepper

Tuscan-Style Bone-In Tomahawk Veal Chops
Serves 2
Recipe from Food & Wine

2 tbsp extra-virgin olive oil, plus more for drizzling 
2 garlic cloves, minced 
1 tbsp rosemary leaves 
1/4 cup sage leaves 
2 12-ounce veal rib chops, cut 1 inch thick 
Maldon salt and freshly ground black pepper
1 lemon, thickly sliced


Preheat the outdoor grill. On a platter, mix the 2 tablespoons of olive oil with the garlic, rosemary and sage. Season the veal chops with Maldon salt, black pepper and drizzle generously with olive oil. Grill the chops over moderately high heat, turning once, about 6 minutes per side for medium. Transfer the chops to the platter and turn to coat with the olive oil and herbs. Generously drizzle the veal with olive oil and let stand for 3 minutes, turning the chops a few times. While the veal is standing, brush the lemon slices with olive oil and grill until slightly charred and warmed through. Spoon the juices and oil over the chops and serve with the grilled lemon, roasted baby fingerling potatoes and a mâche salad.