Grilled Lemon Parsley Veal Chops Recipes
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- Veal
- 1/2 cup olive oil
- 6 tablespoons fresh lemon juice
- 1/3 cup chopped fresh Italian parsley
- 3 garlic cloves, crushed
- 1 tablespoon minced fresh rosemary
- 6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick
- Topping
- 3 tablespoons chopped fresh Italian parsley
- 1 tablespoon grated lemon peel
- 1 1/2 teaspoons minced fresh rosemary
- 1 teaspoon minced garlic
Grilled Lemon-parsley Veal Chops
Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Wheat/Gluten-Free , Bon Appétit , Beef , Grill/Barbecue , Lemon , Parsley , Sugar Conscious , Dairy Free , No Sugar Added , Herb , Summer , Paleo , Low Carb , Backyard BBQ , Marinate , Veal
Yield: Makes 6 servings
Number Of Ingredients: 12
Steps:- For veal:
- Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
- For topping:
- Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
- Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.
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