Grilled Lemon-Tarragon Veal Chops

1. 1

   Cut 1 of the lemons into 8 crosswise slices.

2. 2

   Grate enough zest from remaining lemon to yield 3/4 teaspoon, then squeeze 1 tablespoon juice.

3. 3

   In a small bowl, combine the lemon zest and juice, oil, and chopped tarragon.

4. 4

   Season the chops on both sides with salt and pepper, then brush with SOME of the lemon-tarragon mixture, reserving about 1 tablespoon of the mixture for the lemon slices.

5. 5

   Let the chops stand at room temperature for 15 minutes, OR cover and refrigerate for up to 3 hours. (If refrigerated, remove from refrigerator for 30 minutes before grilling.).

6. 6

   Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM HIGH heat. Oil the grill rack.

7. 7

   For CHARCOAL grill: Grill the chops over the hottest part of the fire.

8. 8

   Or for GAS grill: Grill the chops, directly over the heat elements.

9. 9

   For either grill type- grill until nicely charred and cooked to your liking, 5 to 7 minutes per side for medium rare. About 3 minutes before the veal is done, brush the lemon slices with the reserved 1 tablespoon lemon-tarragon mixture. Grill the lemon slices, turning once,until lightly charred and softened, 30 to 60 seconds per side.

10. 10

    Serve the veal chops with the grilled lemon slices.

* Per serving · 4 servings · Values may vary.

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