Rosemary and Lemon Veal Chops
Serves 4
Ingredients
- SAUCE
- 80ml olive oil
- juice of 2 lemons
- 10ml Dijon mustard
- 6 thick-cut veal chops
- fresh rosemary
- coarse salt and black pepper
Method
- For the Sauce:
- Whisk the olive oil, lemon juice and Dijon mustard together. Season with salt and pepper.
- Brush the sauce over each chop on both sides. Season the chops with salt and pepper.
- Preheat the braai to a high heat and grill the chops on each side for about 5 minutes, until they are just under-cooked.
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