HONEY-GLAZED VEAL CHOPS SUMMER 2007

By Big_Daddy

The honey and beer glaze on these veal chops encourages additional caramelizing on the grill, adding more depth of flavour and allowing an exceptional match with the maltiness of many beers. Serve with velvety Hazelnut Aïoli (recipe follows), some roasted potatoes and a fresh green salad.

Ingredients

• Juice and grated rind of 1 lemon
• 2 tbsp (25 mL) chopped fresh rosemary
• 2 tbsp (25 mL) olive oil
• 2 centre-cut veal chops, 12 oz (375 g) each
• Salt to taste
• 1 tbsp (15 mL) honey
• 1 tbsp (15 mL) honey mustard
• 1 tbsp (15 mL) beer

Preparation

Step 1

1. Whisk together lemon juice and rind, rosemary and oil in a square baking dish.

2. Add veal, cover and marinate for 4 hours.

3. Heat barbecue, sprinkle chops on both sides with salt.

4. In a small bowl, stir together honey, honey mustard and beer.

5. Grill veal chops 5 minutes per side. Halfway through cooking begin to brush with honey mixture until all is used.

6. Cook to desired doneness and serve with aïoli.