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Veal chops with garlic and rosemary purée

Ingredients 9
Servings 4


  • 4
    veal chops
  • 15
    olive oil
  • 15
    garlic cloves, peeled
  • 1
    small sprig fresh rosemary
  • 125
    chicken stock
  • salt and milled pepper
  • 5
    wholegrain mustard
  • olive oil


PURÉE: Heat olive oil, add garlic and sauté for 3 minutes. Add rosemary and stock (use 1/2-3/4 cube) and cook gently, covered, for 8 minutes. Add seasoning and mustard and cook on high until liquid has almost completely evaporated and garlic cloves are soft. Discard rosemary. Purée garlic mixture in a blender. With motor running, add olive oil in a thin stream to form a medium-thick paste. Set aside. Preheat grill. Place chops on rack of a roasting pan. Brush with garlic purée and grill for 4 minutes, turn, brush and grill until chops are cooked, 12 to 15 minutes. Meat should remain slightly pink; if chops are grey they are overcooked. Serve with roasted baby potatoes and green beans.

Read more on: beef  |  grill

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