Grilled Rosemary Veal Chops [or oven]
Comments:	Veal, olive oil and fresh rosemary become alive in this easy dish. It is suggested to use 'mesquite' charcoals, from a Mexican tree, that seal in the flavors with the intense heat they bring out. Excellent served along with butter fried sugar peas and sweet red pepper strips. These can also be browned approximately 3 inches [7.5 cm] under preheated oven broiler. Serve along with a Nappa or an Alexander Valley 'Cabernet Sauvignon' or a full-bodied 'Chardonnay'.
Servings:	4
Ingredients	Preparation
4 [6 to 8-ounce / 170 to 227-g] each veal chops 2 tablespoons [30 mL] virgin olive oil 2 [2-inch / 5-cm long each] rosemary sprigs Juice of 1 medium lemon Salt and freshly ground pepper, to taste	Generously brush veal chops with virgin olive oil. Revoe leaves from rosemary sprigs; press one leaf on each side of each chop. Arrange veal chops side-by-side into a glass shallow dish. Sprinkle both sides of chops with lemon juice. Leave to marinate, refrigerated, for 1 hour. When ready, preheat barbecue to medium-high intensity. Remove from marinade and grill veal chops, approximately 3 inches [7.5 cm] from heat source, for 5 to 7 minutes on each side, until still pinkinsh in the middle. Remove from heat, salt, pepper and serve veal chops.