Barbecued Veal Chops, Green & Yellow Bean Salad with Pecorino

Barbecued Veal Chops With Rosemary

This recipe transports me to Italy, the tantalizing aroma of meat, sizzling over a wood fire. Here at home we will have to make do with our trusty Weber and hardwood charcoal! Try with beef or pork too!

Makes 6 Servings

5 Tbsp. EVO
¼ cup dry red wine
1 ½ Tbsp. fresh rosemary, chopped
2 large garlic cloves, lightly crushed
½ tsp. salt, Kosher, preferably
½ tsp. freshly ground black pepper
6 (8 oz.) veal rib or T-bone chops, ¾ to 1” thick

Fresh Rosemary sprigs

Whisk the oil, wine, rosemary, garlic and pepper to blend. Place veal chops in a large dish and add the marinade, turning the chops over to coat them. Marinate at room temperature for 1 hour or in the fridge for up to 4 hours; turning the chops occasionally.

Prepare barbecue using lump charcoal, het until coals are covered in white ash, or if using a gas barbecue heat on medium-high heat.

Remove chops from marinade and shake off excess. Season with salt. Lightly oil the grill and barbecue to desired doneness, approximately 4 minutes per side for medium-rare. Transfer to a serving platter, let rest for a minimum of 5 minutes; garnish with rosemary sprigs. Buon gusto!


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