4 veal chops
For the Marinade:
½ cup lemon juice
2 tablespoons olive oil
1 tablespoon grated lemon zest
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
For the Gremolata:
2 tablespoons grated lemon zest
¼ cup chopped fresh parsley
1 teaspoon finely chopped fresh rosemary
1 clove garlic, minced
Combine the marinade ingredients. Place the veal chops in a re-sealable plastic bag and pour the marinade over top. Let stand for ½ hour at room temperature, or up to 6 hours in the refrigerator.
Preheat the barbecue on MEDIUM HIGH, then reduce heat to MEDIUM. Brush the grids with olive oil. Place the chops on the grill and cook for 4 minutes/4 minutes/4 minutes/ 4 minutes, following the directions for Perfect Grill Marks. Let stand 5 minutes before serving.
Meanwhile in a small bowl combine the Gremolata ingredients. Sprinkle over the cooked chops.
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