Veal Chops Lombatina with Roasted Garlic
Just a few robust ingredients, smartly applied: lemon (zest in the marinade, juice in the dressing); thyme (sprigs in the marinade, minced in the dressing); garlic (chopped fine for the marinade...
Check out thirschfeld's cool marinating technique: You start by laying down a sheet of plastic wrap, and placing a few thyme sprigs on top (bonus: whole sprigs means no leaf-stripping!)
Then sprinkle on some lemon zest and minced garlic
And plunk a well-seasoned veal chop on top (we tested this recipe with both loin and rib chops -- both were excellent)
Repeat.
Double-decker chops (we halved the recipe)
Then wrap it all up like a present. A weird present (with lots of promise).
And cart it off to the fridge to marinate, on a plate to catch any wayward drippings.
Now turn to your roasted garlic -- a best supporting garnish if there ever was one.
Oh, the humanity.
Merrill jumps at the opportunity to smear on butter with her fingertips.
Amazingly, none of this butter puddles in the dish as the heads roast -- it all melts deep into the cloves, gently confiting them.
Don't save this step till the last minute: at 325 degrees, it took our garlic an hour and a half to become soft and caramelized.
On the other hand, whisking together the vinaigrette takes mere moments (especially for us, since we forgot the minced thyme -- oops!)
Ready to grill!
Scrape off the bulk of the marinade and throw the chops on the hottest grill you can muster.
Before and after (only a few minutes after they hit the grill, they're ready to flip).
In the final moments, thirschfeld instructs us to warm up the roasted garlic on the grill -- a thoughtful step.
A perfectly medium-rare chop, as you can see from the faint pink stripe through the center.
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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. - thirschfeld - thirschfeld
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&M - A&M
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
- Place a large piece of plastic wrap on a flat surface.
- Spread 4 to 5 sprigs of thyme out to match the size of the veal chop. Sprinkle on some chopped garlic and lemon zest.
- 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.
- 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.
- 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.
- 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.
- 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.
- Your Best Use of Lemon, Thyme and a Grill Contest Winner!
Tags: barbecue, can be made ahead, serves a crowd, serves a crowd
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almost 3 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 3 years ago lapadia
Lovely recipe and picture...Congrats!
almost 3 years ago Veronica
Hoooooray! Congratulations!
almost 3 years ago monkeymom
Woo hoo!! Congrats!
almost 3 years ago MyCommunalTable
Congrats! Veal chops are a favorite and your recipe is great anytime!
almost 3 years ago dymnyno
CONGRATULATIONS!!! A great recipe and perfect for the first week of summer.
almost 3 years ago thirschfeld
thanks dymnyno
almost 3 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats! Great recipe and thank you for your kind comment!
almost 3 years ago TheWimpyVegetarian
Major congrats thirschfeld! It's a great recipe!
almost 3 years ago thirschfeld
thanks ChezSuzanne
almost 3 years ago ENunn
Congrats! You're a rock star.
almost 3 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 3 years ago thirschfeld
Thanks you everyone and thanks for the votes. This really makes my day. Thanks again.
almost 3 years ago drbabs
Barbara is a trusted source on General Cooking.
BIG congratulations--great recipe!!
almost 3 years ago nannydeb
Congrats on a well desreved win!
almost 3 years ago mdm
yay! Congrats, Tom!
almost 3 years ago thirschfeld
thanks mdm
almost 3 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 3 years ago Lizthechef
Congratulations on yet another terrific recipe and well-deserved win!
almost 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yay, thirschfeld! Congrats!
almost 3 years ago WinnieAb
Congrats thirschfeld!!!
about 3 years ago TheWimpyVegetarian
Made these for dinner tonight. Fabulous!! And you've definitely got my vote.
about 3 years ago Aliwaks
I love the stacking technique...will have to try with my next meat dish.
about 3 years ago drbabs
Barbara is a trusted source on General Cooking.
I'm so happy this made it to the finals--it's such a great recipe I may have to end my moratorium on veal! Congratulations--I learn so much from you.
about 3 years ago monkeymom
I can confirm that this is wonderful with pork chops as well. Subbed some sage for a couple of chops and that was very tasty too. Well done thirschfeld and congrats on another stunner!
about 3 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Looks lovely, congrats!
about 3 years ago ENunn
Congrats, thirschfeld! I never got to make these for my visitors--rain, botched planning, etc. But I'm making them now. Love your work, dahling.
about 3 years ago TasteFood
Love the simplicity of this recipe. What a great way to marinate the veal. Congratulations.
about 3 years ago ChefJune
Yum! I've got the veal chops ready to go. Now all I need is the grill.
about 3 years ago Lizthechef
Not a veal eater, how about lamb chops? Fire up the grill!
about 3 years ago thirschfeld
Lamb chops would be great too.
about 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
What a great recipe. Love this! Really, really nice. Congrats, thirschfeld!!
about 3 years ago thirschfeld
Thank you AJ.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
WooHoo thirschfeld! Congrats. Another great recipe. Always learning from you - thanks.
about 3 years ago thirschfeld
thanks mrslarkin. and back at you on the learning.
about 3 years ago cheese1227
I have the chops marinating in the fridge now. Can't wait for dnner!
about 3 years ago thirschfeld
I so hope you like them and let me know what you think
about 3 years ago TheWimpyVegetarian
I just knew this would make it into the finals! What a great recipe - many congrats thirshfield!
about 3 years ago thirschfeld
Thanks so much ChezSuzanne
about 3 years ago pierino
pierino is a trusted source on General Cooking and Tough Love.
Take that you vegans!!
about 3 years ago MyCommunalTable
I love veal. What better vehicle for this cut of meat then your recipe. Bravo!
about 3 years ago thirschfeld
Thak you MCT,
about 3 years ago thirschfeld
Thanks MrsL
about 3 years ago Oui, Chef
What a beautiful and tasty looking dish....love the flowering thyme.
about 3 years ago thirschfeld
Thanks Oui, Chef
about 3 years ago KelseyTheNaptimeChef
This looks amazing - it's at the top of my recipe box now! I love the photo, too
about 3 years ago thirschfeld
Thanks and I want to hear about it.
about 3 years ago drbabs
Barbara is a trusted source on General Cooking.
yum and gorgeous!
about 3 years ago thirschfeld
thanks drbabs
about 3 years ago clintonhillbilly
sounds delicious!
about 3 years ago thirschfeld
thanks clintonhillbilly
about 3 years ago cheese1227
Oh my, that looks like something out of Northern Italy.
about 3 years ago thirschfeld
Thank you cheese1227 but how about we just go to Northern Italy
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
This sounds fantastic. Beautiful photos too - those might just be my favorites of yours so far.
about 3 years ago ENunn
You hero! I'm going to make these on Friday night, for some old friends in from the South. Pray tell, what should I serve on the side? Looks so good.
about 3 years ago thirschfeld
Oh I think I would go with glazed baby carrots.
about 3 years ago Boo1975
What time is dinner, it looks fabulous. Can I use a pork chop instead...what do ya think?
about 3 years ago thirschfeld
I don't know why you couldn't use pork chops.
about 3 years ago aargersi
Abbie is a trusted source on General Cooking.
Another fabulous recipe from you!
about 3 years ago thirschfeld
thanks aargersi
about 3 years ago TheWimpyVegetarian
This looks wonderful! My mouth is watering. Perfect summer recipe!
about 3 years ago thirschfeld
thanks ChezSusanne