The Weekend Australian - Magazine - - LIFE -

2 veal rib chops, about 2cm thick 2 ta­ble­spoons ex­tra-vir­gin olive

oil, plus more for brush­ing 2 cloves gar­lic, crushed 1 ta­ble­spoon rose­mary,

chopped ¼ cup sage and sea­son with salt and pep­per. Add chops to the bar­be­cue or pan and cook for 3-4 min­utes each side for medium. While chops are cook­ing com­bine olive oil, gar­lic, rose­mary and sage. When cooked, trans­fer chops to a warm tray and pour over oil mix­ture, turn­ing chops so they are well coated. Let stand for 3 min­utes, turn­ing a few times. Spoon juices and oil over chops. Serves 2

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