Veal chops

Landscape (UK) - - In The Garden -

Serves 6

6 rosé veal chops 5 sprigs of rose­mary salt and black pep­per 1 tbsp fen­nel seeds 1 tbsp pink pep­per­corns 2 tbsp olive oil zest and juice of 1 lemon 250g baby toma­toes on the vine 1 tsp sugar

Pre­heat the grill to high. Chop half of the rose­mary roughly, and then break the re­main­der into small sprigs. On a large grill tray, ar­range the veal chops. Sea­son with salt and pep­per, and sprin­kle over the fen­nel seeds and pink pep­per­corns. Driz­zle with the olive oil, sprin­kle over the chopped rose­mary and grate over the lemon zest. Turn sev­eral times to en­sure both sides are cov­ered with the sea­son­ing. When thor­oughly coated, place the re­main­ing rose­mary sprigs un­der­neath the chops. Place un­der the grill and cook for 12 mins. Re­move from the heat and turn the chops over. Add the toma­toes, coat­ing them with half of the lemon juice and a sprin­kling of the sugar. Grill for a fur­ther 10 mins, so the chops are medium done and the fat is caramelise­d. Dis­card the large rose­mary sprigs. Serve with mashed new pota­toes.

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