Tuscan-style marinade of minced garlic, lemon zest, rosemary, mint, thyme, tarragon and olive oil
Veal chops marinating
Veal Chops with Tuscan-Style Marinade
2 veal chops, cut 1-inch thick
2 tbsp minced garlic
1 lemon, zested
1 1/2 tbsp finely chopped fresh rosemary leaves
1 tbsp chopped fresh thyme leaves
1 tbsp chopped fresh mint leaves
1 tbsp tarragon
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil
1 lemon, thickly sliced for garnish
Combine garlic, lemon zest, rosemary, tarragon, thyme, mint, salt and pepper in a food processor and pulse until well blended. Place the veal chops in a baking dish and drizzle half of the marinade over the chops, pressing the mixture into the meat with your fingers, making sure they coat the meat. Turn the chops over and repeat with remaining oil and herb mixture. Cover with cling film and refrigerate for 6 hours or even overnight.
Half an hour before cooking, remove the veal from the refrigerator and allow it come to room temperature. Preheat an outdoor grill to medium high then grill the chops for 5-6 minutes per side for medium doneness, turning with tongs halfway through. For nice crosshatch marks, rotate the chops 90 degrees after 3 minutes of cooking on each side. While chops are resting, brush the lemon slices with olive oil and grill until slightly charred and warmed through. Transfer the chops to a platter and let rest for 3 minutes before serving.
Serve the veal chops with the lemon slices and your favourite side dishes, such as grilled fennel and a simply dressed arugula salad.