- 1/4 cup olive oil
- 2 tablespoons finely chopped fresh rosemary
- 3 cloves garlic, finely chopped
- 1 teaspoon finely chopped lemon zest
- 8 3/4-pound and 1-inch thick veal chops
Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add the veal chops and turn to coat. Cover and marinate in the refrigerator at least 4 hours or up to 8 hours. Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once until the centers are slightly pink (registers 150 internal temperature), about 15 to 17 minutes.