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Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. In a large bowl, add 1/4 cup olive oil, juice of 1/2 a lemon, 2 cloves garlic, 1/2 parsley, thyme, tarragon, rosemary, cayenne, 1 teaspoon salt and 1/2 teaspoon ground black pepper. Toss chops in seasoning and let rest for several hours in the refrigerator. Wash hands after handling raw veal.
4. Toss potatoes with remaining olive oil, garlic, rosemary, salt and pepper.
5. Tear off two 12 inch squares of tin foil. Add 1/2 the potato mixture to each foil square, top with a 1 tablespoon butter on each and seal tightly.
6. Preheat your grill. Add the potatoes to the grill with the folded side up and grill for 10 minutes, turning once. Remove to a plate and keep sealed until serving.
7. Grill the veal chops to medium rare about 3 to 4 minutes per side or until internal temperature reaches 135 to 140 degrees as verified with an instant-read food thermometer. Remove from grill and let rest.
8. Squeeze lemon to your taste over the chops as they rest. Serve with a white sangria or fresh brewed iced tea.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!