Ingredients
5
tbsp extra-virgin olive oil
1
1/2 tbsp chopped fresh rosemary or 2 tsp dried
2
large garlic cloves, pressed
1/2
tsp ground black pepper
6
8-ounce veal rib chops (3/4 to 1 inch thick)
Directions
1.
Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
2.
Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.
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