**Sapphire**
08-17-2007, 01:26 PM
A savory way to enjoy veal
From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily Inbox newsletter.
INGREDIENTS:
1/2 cup olive oil
1 cup chopped fresh basil
Juice and grated zest of 1 lemon
2 to 3 cloves garlic, minced
1 tablespoon Dijon mustard
4 veal chops, 1 inch thick
_____
Fresh basil sprigs
Lemon wedges
TO PREPARE:
Process olive oil, basil, juice and zest of lemon, garlic, and mustard in a blender or food processor until basil is minced. Transfer basil mixture to a nonmetallic bowl. Add veal chops. Marinate 30 minutes at room temperature or in refrigerator at least 2 hours.
Prepare grill. Grill over medium-hot coals about 7 minutes per side, turning once and basting with marinade. Garnish with basil sprigs and lemon wedges.
SERVES: 4
From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily Inbox newsletter.
INGREDIENTS:
1/2 cup olive oil
1 cup chopped fresh basil
Juice and grated zest of 1 lemon
2 to 3 cloves garlic, minced
1 tablespoon Dijon mustard
4 veal chops, 1 inch thick
_____
Fresh basil sprigs
Lemon wedges
TO PREPARE:
Process olive oil, basil, juice and zest of lemon, garlic, and mustard in a blender or food processor until basil is minced. Transfer basil mixture to a nonmetallic bowl. Add veal chops. Marinate 30 minutes at room temperature or in refrigerator at least 2 hours.
Prepare grill. Grill over medium-hot coals about 7 minutes per side, turning once and basting with marinade. Garnish with basil sprigs and lemon wedges.
SERVES: 4