Grilled Veal with Rosemary

  • 5 TBSP- Extra Virgin Olive Oil
  • 1/4 Cup - Dry Red Wine
  • 1 1/2 TBSP- Chopped Fresh Rosemary
  • 2 - Large Garlic Cloves, pressed
  • 1/2 tsp - Salt
  • 1/2 tsp - Ground Black Pepper
  • 6 – 8 oz. Veal Rib Chops (3/4 to 1 inch thick)
  • Fresh Rosemary Sprigs

Directions

  1. 1) Whisk oil, wine, rosemary, garlic, salt and pepper until blended, pour into a 13 x 9 x 2-inch glass baking dish.
  2. 2) Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
  3. 3) Prepare barbecue (medium-high heat) or preheat broiler.
  4. 4) Remove veal from marinade, shaking off excess.
  5. 5) Season veal with salt and pepper. Lightly oil grill.
  6. 6) Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare.
  7. 7) Transfer to platter.
  8. 8) Garnish with rosemary sprigs and serve.