ROSEMARY VEAL CHOPS ON THE GRILL

Ingredients

• 2 tablespoons fresh rosemary leaves

• 2 garlic cloves, peeled

• Salt and freshly ground black pepper to taste

• 1⁄2 cup extra virgin olive oil

• 1⁄2 cup dry red wine

• 6 veal chops, 8 ounces each

Instructions:

Using a mortar and pestle or spice grinder, pound the rosemary, garlic, salt, and pepper to a paste. Whisk the olive oil and wine together in a small bowl and add the herb paste. Rinse and pat dry the veal chops. Place in a shallow bowl with the marinade, turn to coat, cover, and let stand at room temperature for 1 hour. (You can refrigerate for up to 24 hours, but bring the meat to room temperature before grilling.) Heat the grill to medium- hot. Remove the chops from the marinade and place on the grill. Grill for about 4 minutes per side for medium- rare, 5 minutes per side for medium, and 6 to 7 minutes per side for well done. Season each side with salt and pepper, and serve.