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

INGREDIENTS:

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

TO PREPARE:

     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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