Veal Chops with Lemon, Thyme and Tarragon Time: 35 minutes
2 veal chops, preferably center- cut and about 1" (2.5cm) thick, 10 - 12 oz each (300 - 350gr)
2 tbs lemon juice
2 tbs olive oil
2 tsp fresh snipped tarragon
2 tsp fresh lemon thyme or regular thyme
Lemon Tarragon Butter
Snip tarragon. Roughly chop thyme leaves and stems. Whisk olive oil, lemon juice and herbs. It should emulsify. Pour over chops and allow to marinate for 20 minutes. Grill chops on barbecue for 4 - 6 minutes per side, depending on how thick and how done you want them or broil 12 - 15 minutes. Brush once with any reserved marinade. Take a peak to see how done they are - when correct remove from grill. Divide Lemon Tarragon Butter and top each chop with half of butter. Serve.
Lemon Tarragon Butter
1 tbs butter, softened
1 tsp lemon juice
1/2 tsp Dijon mustard
2 tsp fresh snipped tarragon
2 tsp fresh lemon thyme or regular thyme
Note: If using dried herbs add 1/2 tsp more lemon juice
Snip tarragon. Pull thyme leaves off of stem, roughly chop. Mix butter, mustard, lemon juice and herbs. Chill until firm.
Cooking for Two? Or more?
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