Grilled veal chop with arugula and walnuts

INGREDIENTS

  • 2 veal chops, frenched
  • 1 clove garlic, crushed
  • 1 sprig rosemary
  • Juice from 1/2 lemon
  • 1/4 cup olive oil
  • Arugula
  • Walnuts

METHOD

  1. Salt the veal chops and place on a cooling rack, uncovered in the fridge for at least 3 hours.  This will dry out the surface which helps with browning
  2. Preheat the barbecue to maximum (ours gets to about 650F)
  3. Add the crushed garlic and rosemary sprig to half of the olive oil, and heat over low heat.  You don't want the olive oil to bubble or burn; just enough to release the essence from the herb and garlic
  4. Grill the veal chops to about 145F.  I prefer the fast-flip method to get a nice even browning on the chops.  Let rest for about 5 minutes before serving
  5. Meanwhile, combine the remaining olive oil and lemon juice.  Adjust olive oil / lemon juice to taste.  Use as both a dressing for the arugula, and to spoon over the chops
  6. Plate the chops and top with the garlic- and rosemary-infused olive oil.  Serve with arugula and walnuts, with the extra olive oil / lemon sauce on the side

NOTES

  • If you can't salt that 3 hours in advance, then salt just before placing on the grill.  In between, the salt will draw out moisture but not have evaporated.  So you'll end up with more moisture on the surface, the enemy of browning
  • You can wrap the veal chop bone in foil to prevent it from getting brittle.  Generally i forget to do this step, it's more for presentation

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