Serve this dish with crispy roasted potatoes and grilled asparagus for a delicious, seasonal meal worth celebrating.
- 3 limes, juiced
- 2 tbsp chopped rosemary leaves
- 2 tbsp dijon mustard
- 4 garlic cloves
- 1/4 cup Zupan’s olive oil
- 1/2 tbsp kosher salt
- 1/2 tbsp ground black pepper
- 4 veal rib chops
- 1/4 cup chopped almonds, toasted
- 2 cups mint leaves
- 1 cup parsley leaves
- 1/2 cup olive oil
- 2 tsp lemon juice
- 2 lemons, zested
- 1 clove garlic, smashed
- 1/4 tsp salt
- 1 pinch black pepper
- Flaky sea salt, optional
Marinade: In a medium bowl, combine the lime juice, rosemary, dijon, garlic, olive oil, kosher salt, and pepper. Whisk until well combined.
Place the veal chops into a shallow pan and cover with the marinade. Toss with your hands to ensure the veal chops are fully coated. Marinate for at least 1 hour and preferably overnight.
Mint Pesto: In a food processor, combine the almonds, mint, parsley, olive oil, lemon juice, lemon zest, garlic, salt, pepper, and 2 tbsp water. Pulse about 10 times, until broken down and combined.
Chops: Preheat grill or grill pan to very high heat.
Remove the veal from the refrigerator and let it stand until room temperature.
Place the veal on the grill and cook for 3-4 minutes per side, until caramelized and golden brown. Transfer to a cutting board and rest for 3-4 minutes.
Place the veal on a serving plate. Top with mint pesto and finish with flaky sea salt if desired.