Ingredients
- 4 bone-in rib veal chop
- 1/2 cup olive oil
- 6 TBS fresh squeezed lemon juice
- 3 TBS garlic paste (or 3 large cloves of garlic minced)
- 1 TBS minced fresh Thyme
- 1 TBS minced fresh Rosemary
- Salt & pepper
Gremolata (optional)
- 1 cup parsley
- 2 cloves garlic (or 2 TBS garlic paste
- 3 TBS fresh squeezed lemon juice
- 1/2 teaspoon of thinly sliced lemon peel
- 1/2 cup olive oil
- Salt & pepper
Instructions
- Cut off any excess fat that may be on your chops.
- In a mixing bowl, combine, oil, lemon juice, garlic paste. Thyme, Rosemary and salt and pepper. Mix until combined.
- Coat each chop in the marinade and then allow them to sit in it in either the bowl or a plastic bag in your refrigerator for 2 hours or up to 24 hours.
- When ready to cook the chops, remove from marinade and discard marinade. Pat chops dry with a paper towel.
- Season chops with a bit more salt and pepper and grill over high or med-high heat via your outdoor grill or grill pan for approximately 7-9 minutes per side (cook time will vary on the thickness of your chops).
The internal temperature of your chops should reach 140-145 degrees, allow your chops to rest for at least 5 minutes before enjoying. - Serve with Gremolata or enjoy as is.
To Make Optional Gremolata:
Combine all ingredients in your food processor (smaller bowl works best) and pulse until combined. I enjoy a wetter gremolata, if you enjoy a drier one, use a bit less olive oil.
