Rosemary and Lemon Veal Chops

Serves 4


    • 80ml olive oil
    • juice of 2 lemons
    • 10ml Dijon mustard
  • 6 thick-cut veal chops
  • fresh rosemary
  • coarse salt and black pepper


  1. For the Sauce:
    1. Whisk the olive oil, lemon juice and Dijon mustard together. Season with salt and pepper.
  2. Brush the sauce over each chop on both sides. Season the chops with salt and pepper.
  3. 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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