Rosemary-grilled veal chops with garlic rosemary butter (Barbecue and Grilling)

 

                   Flavored butters can do double duty as a finishing sauce for the meat and a spread for crusty artisan bread.

Serves 4

Garlic Rosemary Butter

• 2 cloves garlic, minced
• ½ cup butter
• 1 teaspoon ground dried rosemary

1. In a small bowl, combine garlic, butter and rosemary ; cover with plastic wrap until ready to use.
2. Place veal on baking sheet.

Veal chops

• 4 veal loin chops (each about 8 oz/250 gr)
• ¼ cup olive oil
• 16 sprigs fresh rosemary
• Coarse kosher salt and freshly cracked black pepper

1. Place veal on baking sheet.
2. Brush both sides of veal with olive oil and press 2 rosemary sprigs into each side of each chop ; cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
3. Prepare a medium-hot fire in your grill.
4. Grill veal for 4 minutes per side, turning once, until ightly charred and a meat thermometer inserted in the thickest part of a chop registers 130F (54C) for medium-rare.
5. Discard rosemary sprigs and season to taste with salt and pepper.
6. Serve topped with a dollop of butter.

BON APPÉTIT