From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily Inbox newsletter.


  • 1/2 cup olive oil
  • 1 cup chopped fresh basil
  • Juice and grated zest of 1 lemon
  • 2 to 3 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 4 veal chops, 1 inch thick

  • Fresh basil sprigs
  • Lemon wedges


         Process olive oil, basil, juice and zest of lemon, garlic, and mustard in a blender or food processor until basil is minced.  Transfer basil mixture to a nonmetallic bowl.  Add veal chops.  Marinate 30 minutes at room temperature or in refrigerator at least 2 hours.
         Prepare grill.  Grill over medium-hot coals about 7 minutes per side, turning once and basting with marinade.  Garnish with basil sprigs and lemon wedges.

    SERVES: 4


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