Rosemary Veal Chops

Cooking type
Direct cooking/medium heat

15 minutes
Cooking time: 15 minutes
For 4 people

2 tbsp olive oil
1 tbsp fresh rosemary, finely chopped
2 garlic cloves, finely chopped
Grated zest of ½ lemon
1/2 tsp of sea salt
4 veal chops, about 2.5 cm thick

1. In a bowl, mix together the olive oil, rosemary, garlic, grated lemon zest and salt. Brush both sides of the veal chops with this mixture; cover them and refrigerate for about half an hour.
2. Remove the veal chops from the marinade and cook them on the barbecue with medium direct heat for 12-15 minutes, turning once. They should be slightly pink in the centre.
3. Allow the chops to rest for 5-10 minutes and serve them with the side dish of your choice.