Veal Chops Lombatina with Roasted Garlic

By • June 7, 2010 • 63 Comments

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Author Notes: This is based on the simple preparation of the Italian trattoria dish of the same name. I like to use the stack and wrap method, as I call it, just to give the veal a little more time to absorb the flavors I want to pair with it. In this case the thyme and lemon. Maybe the hardest part about this is waiting for the grill to heat but I have never found that to be too trying as long as a nice chilled bottle of rose from Provence is on hand. This is a direct heat method of grilling where the hotter the grill the better. I really like to serve this dish with a whole head of roasted garlic for each diner so they can smear it onto the chop if desired. - thirschfeldthirschfeld

Food52 Review: This recipe treats veal chops with the respect they deserve, highlighting rather than overpowering their tender flesh and gentle, less-beefy-than-beef meatiness. Thirschfeld employs a nifty technique of stacking the chops to flavor them with layers of lemon zest, garlic and whole thyme sprigs sandwiched between them; while the chops are absorbing all these great flavors, you roast whole heads of garlic to serve on the side and whip up a simple vinaigrette. Then it's just a few short minutes on a hot grill (we recommend you stop at medium rare), and dinner is served. - A&MThe Editors

Serves 4

  • 4 veal chops, about an 1 1/2 inches thick
  • 1 bunch fresh thyme
  • 4-6 garlic cloves, minced
  • zest of two lemons
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Banyuls vinegar or good balsamic vinegar
  • 2 teaspoons thyme, minced
  • kosher salt and fresh ground white pepper
  • 4 heads of garlic
  • 2 tablespoons unsalted butter, softened
  1. Place a large piece of plastic wrap on a flat surface.
  2. Spread 4 to 5 sprigs of thyme out to match the size of the veal chop. Sprinkle on some chopped garlic and lemon zest.
  3. Season each side of the 4 chops evenly with kosher salt. Place one chop on top of the herb mixture and top it with thyme, garlic and lemon on top . Place a chop on top. Repeat until the chops are stacked and you topped it with the thyme, garlic and lemon mixture. You want all sides covered.
  4. Pull the plastic wrap up and over and wrap the chops tightly. Place them on a tray to catch any possible drips and put them in the fridge for no less than 6 and no longer than 12 hours.
  5. Preheat the oven to 325 degrees. Chop the top 1/4 off each head of garlic and smear with unsalted butter and season it with salt and pepper. Place the heads in a small casserole and cover with foil. Bake them for 1 3/4 hours for an 8 clove head maybe less for smaller heads. Remove from the oven and let them sit. Whisk together the olive oil, lemon juice, Banyuls and minced thyme in a small bowl. Season with salt and pepper and set the dressing aside.
  6. When you are ready heat your grill to the highest temperature you can. While it is heating remove the chops from the fridge, unwrap them and scrape off all the thyme, garlic and zest. Season the chops with pepper and leave them out to warm while the grill is heating.
  7. When the grill is hot cook the chops until medium rare or medium. Near the end of the grilling time place the garlic on a tray and place it on the grill to warm it up. Place the chops on a platter or plates and top them with the dressing and garnish with thyme. Place a head of roasted garlic next to each chop and serve.
Jump to Comments (63)

Tags: barbecue, can be made ahead, serves a crowd, serves a crowd

Comments (63) Questions (0)


over 1 year ago Musebe

Would lamb chops work instead of veal?


almost 5 years ago Oui, Chef

Way to go, T! I'm making this one as soon as I get back from my travels. Congrats on a well deserved win! - S


almost 5 years ago lapadia

Lovely recipe and picture...Congrats!


almost 5 years ago Veronica

Hoooooray! Congratulations!


almost 5 years ago monkeymom

Woo hoo!! Congrats!


almost 5 years ago MyCommunalTable

Congrats! Veal chops are a favorite and your recipe is great anytime!


almost 5 years ago dymnyno

CONGRATULATIONS!!! A great recipe and perfect for the first week of summer.


almost 5 years ago thirschfeld

thanks dymnyno


almost 5 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats! Great recipe and thank you for your kind comment!


almost 5 years ago TheWimpyVegetarian

Major congrats thirschfeld! It's a great recipe!


almost 5 years ago thirschfeld

thanks ChezSuzanne


almost 5 years ago ENunn

Congrats! You're a rock star.


almost 5 years ago thirschfeld

Thanks but how about I was feeling more like Susan Lucci than any sort of rock star. Hey I have a friend whose daughter loves to bake and sent her the spice cake recipe can't wait for her to make it. I will be making it soon, too.


almost 5 years ago thirschfeld

Thanks you everyone and thanks for the votes. This really makes my day. Thanks again.


almost 5 years ago drbabs

Barbara is a trusted source on General Cooking.

BIG congratulations--great recipe!!


almost 5 years ago nannydeb

Congrats on a well desreved win!


almost 5 years ago mdm

yay! Congrats, Tom!


almost 5 years ago thirschfeld

thanks mdm


almost 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Yaaaaay! Congrats, thirschfeld. I'm thrilled for you. What a great recipe. ;o)


almost 5 years ago Lizthechef

Congratulations on yet another terrific recipe and well-deserved win!


almost 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay, thirschfeld! Congrats!


almost 5 years ago WinnieAb

Congrats thirschfeld!!!


almost 5 years ago TheWimpyVegetarian

Made these for dinner tonight. Fabulous!! And you've definitely got my vote.


almost 5 years ago Aliwaks

I love the stacking technique...will have to try with my next meat dish.