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Aged Veal Chop With Fresh Herbs
Grain Fed veal
2 Fontaine Family aged veal chops
15 ml (1 tbsp.) chopped fresh rosemary
15 ml (1 tbsp.) chopped fresh sage
2 cloves of garlic, finely chopped
30 ml (2 tbsp.) olive oil
Lemon yogurt sauce
250 mL (1 cup) plain Greek yogurt
Zest of half a lemon
Juice of half a lemon
In a bowl, combine the herbs, garlic and olive oil. Coat the veal with the mixture and let it temper for about 20 minutes.
For the lemon yogurt sauce: mix all ingredients and set aside.
Preheat BBQ to high. Oil the grill. Place veal chops on grill and grill 4-5 minutes per side or until desired doneness.
Serve with yogurt sauce, grilled asparagus and roasted foil-wrapped baby potatoes.
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