Recipe of the Week 8-2-09

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Grilled Lemon Parsley Veal Chop

Serve with Roasted Red Bliss Potatoes and
Steamed Vegetables. (Both available at The Five O'Clock Shop) Pair with a dry white wine, such as a New Zealand Savauginon Blanc.

Makes 6 servings

Veal
1/2 cup olive oil
6 tablespoons fresh lemon juice
1/3 cup chopped fresh Italian parsley
3 garlic cloves, crushed
1 tablespoon minced fresh rosemary
6 8- to 10 veal chops, each about 1 inch thick

Topping
3 tablespoons chopped fresh Italian parsley
1 tablespoon grated lemon peel
1 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic

For veal:
Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.

For topping:
Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.

Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.