Grilled Veal Chops With Grilled New Potatoes
- Total Time
- 1 hour to marinate; 20 minutes hands-on
- Rating
- Comments
- Read comments
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Ingredients
- 4thick-cut veal chops
- 2tablespoons fresh rosemary leaves
- 1clove garlic, minced (green part removed)
- ¼cup fresh lemon juice
- 2tablespoons olive oil
- Coarse salt and freshly ground pepper to taste
- 1½pounds new potatoes
- Sprigs of rosemary to garnish
Preparation
- Step 1
Wipe the veal chops dry with paper towels and place them on a plate. Combine the rosemary, garlic, lemon juice and olive oil in a small bowl. Mix well and pour the mixture over the chops. Turn them a couple of times so that both sides are coated with the marinade. Leave for an hour at room temperature.
- Step 2
Scrub the potatoes, but leave their skins on. Cut them in half or in quarters if they are large. Steam them until they are almost cooked.
- Step 3
Meanwhile, preheat the grill. Remove the potatoes from the heat and season them with salt and pepper and put them on the grill. Brown them on all sides, turning them often.
- Step 4
Season the chops with salt and pepper and grill them for about six minutes on each side, or until they are done but still juicy in the center. Serve the chops garnished with potatoes and sprigs of rosemary.
Private Notes
Comments
Delicious but I think it would be best to marinate the chops overnight. I’d also use more Rosemary. Maybe two tablespoons. Potatoes worked perfectly. I used Yukon gold.
Preferably rib chops but loin are good too.
Marinade was, aside from blood simple, the perfect way to macerate the chops and ensure they were still tender after grilling. (I ended up using the last of some harissa-infused to round out the 2 tbsp, which gave a nice spark to the dish.) Also didn't have any fresh rosemary, but when I do I'll also throw a sprig or two on the coals. Roasted corn might be a good alternative to the potatoes, given how quickly the chops cook. Might also be a good time for _another_ sprig on the coals!