Marinate the veal chops in the following:
2 Tbsp garlic rosemary mustard
1 Tbsp olive oil
Zest and juice of one lemon
1 tsp chopped fresh sage
2 tsp chopped fresh rosemary
1/2 tsp kosher salt
Remove from the refrigerator at least 20 minutes before grilling. Sprinkle chops with just a bit of ground white pepper. Grill over high heat until you desired temperature. On the rare side for me, medium rare for the girls, 4-6 minutes per side. Let rest 5-10 minutes before serving.
With the chops, I served button mushrooms sauteed in olive oil, garlic and salt and a Fregola Sarda pasta with snap peas, olive oil, lemon juice and freshly grated parmigiano reggiano.
Chick photos of the day... digging holes in the garden and fertilizing.
Rosie laying in Stella's lap