Grilled veal chops with pear and sage gremolata

Famille Fontaine
In collaboration
with Famille Fontaine
  • Preparation 30 min
  • Refrigeration 3 h
  • Cooking 15 min
  • Servings 2
  • Freezing I do not suggest

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Ingredients

  • 2 tbsp. olive oil
  • 1/4 cup white wine
  • 2 garlic cloves, finely chopped
  • Zest of 1 lemon
  • 8 fresh sage leaves, finely chopped
  • 1 tbsp. lemon spice and herbs
  • 2 Famille Fontaine aged veal chops

Gremolata

  • 2 Bartlett pears, brunoise cut
  • 1/4 cup finely chopped fresh parsley
  • 2 tbsp. olive oil
  • Zest of 1 lemon
  • 8 fresh sage leaves, finely chopped

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Preparation

  • In a bowl, except for the veal ribs, combine the marinade ingredients, season generously with salt and pepper, and toss to combine. Place the veal in a large, airtight dish, pour in 3/4 of the marinade, close the dish and stir. Set aside in the fridge for 3 hours, removing 30 minutes before cooking to temper.
  • Place the ingredients for the gremolata in a bowl, season with salt and pepper and mix. Refrigerate until ready to serve.
  • Preheat BBQ to maximum power. Oil the grates.
  • Place veal chops on heat and cook for 2 minutes. Rotate at 45 degrees and cook for 2 minutes. Baste continuously with remaining fresh marinade.
  • Turn meat over and repeat: cook for 2 minutes, rotate 45 degrees and cook for 2 minutes. Turn off the heat under the meat and continue cooking indirectly until the internal temperature reaches 130F for medium-rare.
  • Place on a plate, cover tightly with aluminum foil and let rest for 5 minutes before slicing. Garnish with fleur de sel and bury with pear gremolata!