Gout Book.docx

(^1177) .. GGRRIILLLLEEDD VVEEAALL CCHHOOPPSS AANNDD ZZUUCCCCHHIINNII WWIITTHH RROOSSEEMMAARRYY (^)
Boned veal chops are marinated in lemon oil, then skewered on rosemary sprigs and
grilled with zucchini. Plan ahead for marination time, 3 hours or overnight. If you cannot
use a grill, you can use your oven broiler or a very hot oven. Prep time for this recipe is 3
hours and 15 minutes but cook time only 15 minutes for a total of 3 hours and 30
minutes yielding you about 4 servings.
Ingredients:
4 teaspoons freshly grated lemon zest
1 tablespoon minced fresh rosemary plus four 4-inch woody branches
2 tablespoons fresh lemon juice
1/3 cup olive oil
4 (1-1/4-inch-thick) organic loin veal chops, boned, leaving the tails attached
2-1/2 pounds zucchini, scrubbed and cut diagonally crosswise into 1/3-inch-thick slices
How to prepare:
 In a large shallow dish stir together 3 teaspoons of the zest, 2-1/2 teaspoons of the
minced rosemary, the lemon juice, the olive oil, and salt and pepper to taste until
the marinade is combined well.
 Wrap each tail flush against the loin portion of each veal chop and with a metal
skewer pierce a hole through the tail and the loin portion.
 Sprinkle the tail of each veal chop with 1/4 teaspoon of the remaining zest, 1/8
teaspoon of the remaining minced rosemary, and salt and pepper to taste.
 Wrap each tail flush against the loin portion, and skewer each veal chop through the
pierced holes with a rosemary branch.
 Add the veal chops to the marinade and let them marinate, covered and chilled,
turning them once and adding the zucchini to the marinade for the last hour, for at
least 3 hours or overnight.
 Grill the veal chops on a rack set about 6 inches over glowing coals for 7 minutes on
each side for medium-rare meat.
 Grill the zucchini for 3 minutes on each side, or until it is just tender.