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&MA&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
  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)

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about 1 year ago Musebe

Would lamb chops work instead of veal?

Steve_dunn02

over 4 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

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over 4 years ago lapadia

Lovely recipe and picture...Congrats!

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over 4 years ago Veronica

Hoooooray! Congratulations!

Monkeys

over 4 years ago monkeymom

Woo hoo!! Congrats!

Hib_kitchen

over 4 years ago MyCommunalTable

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

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over 4 years ago dymnyno

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

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over 4 years ago thirschfeld

thanks dymnyno

Sausage2

over 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

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

Me

over 4 years ago TheWimpyVegetarian

Major congrats thirschfeld! It's a great recipe!

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over 4 years ago thirschfeld

thanks ChezSuzanne

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over 4 years ago ENunn

Congrats! You're a rock star.

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over 4 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.

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over 4 years ago thirschfeld

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

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

BIG congratulations--great recipe!!

Lobster_001

over 4 years ago nannydeb

Congrats on a well desreved win!

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over 4 years ago mdm

yay! Congrats, Tom!

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over 4 years ago thirschfeld

thanks mdm

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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

Newliztoqueicon-2

over 4 years ago Lizthechef

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

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay, thirschfeld! Congrats!

Winnie100

over 4 years ago WinnieAb

Congrats thirschfeld!!!

Me

over 4 years ago TheWimpyVegetarian

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

My_catering_(2)

over 4 years ago Aliwaks

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

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over 4 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.

Monkeys

over 4 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!

Sausage2

over 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Looks lovely, congrats!

Food52_photo

over 4 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.

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over 4 years ago TasteFood

Love the simplicity of this recipe. What a great way to marinate the veal. Congratulations.

Junechamp

over 4 years ago ChefJune

June is a trusted source on General Cooking.

Yum! I've got the veal chops ready to go. Now all I need is the grill.

Newliztoqueicon-2

over 4 years ago Lizthechef

Not a veal eater, how about lamb chops? Fire up the grill!

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over 4 years ago thirschfeld

Lamb chops would be great too.

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

What a great recipe. Love this! Really, really nice. Congrats, thirschfeld!!

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over 4 years ago thirschfeld

Thank you AJ.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

WooHoo thirschfeld! Congrats. Another great recipe. Always learning from you - thanks.

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over 4 years ago thirschfeld

thanks mrslarkin. and back at you on the learning.

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over 4 years ago cheese1227

I have the chops marinating in the fridge now. Can't wait for dnner!

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over 4 years ago thirschfeld

I so hope you like them and let me know what you think

Me

over 4 years ago TheWimpyVegetarian

I just knew this would make it into the finals! What a great recipe - many congrats thirshfield!

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over 4 years ago thirschfeld

Thanks so much ChezSuzanne

Zester_003

over 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Take that you vegans!!

Hib_kitchen

over 4 years ago MyCommunalTable

I love veal. What better vehicle for this cut of meat then your recipe. Bravo!

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over 4 years ago thirschfeld

Thak you MCT,

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over 4 years ago thirschfeld

Thanks MrsL

Steve_dunn02

over 4 years ago Oui, Chef

What a beautiful and tasty looking dish....love the flowering thyme.

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over 4 years ago thirschfeld

Thanks Oui, Chef

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over 4 years ago KelseyTheNaptimeChef

This looks amazing - it's at the top of my recipe box now! I love the photo, too

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over 4 years ago thirschfeld

Thanks and I want to hear about it.

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

yum and gorgeous!

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over 4 years ago thirschfeld

thanks drbabs

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over 4 years ago clintonhillbilly

sounds delicious!

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over 4 years ago thirschfeld

thanks clintonhillbilly

Christine-28_small(1)

over 4 years ago cheese1227

Oh my, that looks like something out of Northern Italy.

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over 4 years ago thirschfeld

Thank you cheese1227 but how about we just go to Northern Italy

Mrs._larkin_370

over 4 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.

Food52_photo

over 4 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.

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over 4 years ago thirschfeld

Oh I think I would go with glazed baby carrots.

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over 4 years ago Boo1975

What time is dinner, it looks fabulous. Can I use a pork chop instead...what do ya think?

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over 4 years ago thirschfeld

I don't know why you couldn't use pork chops.

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Another fabulous recipe from you!

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over 4 years ago thirschfeld

thanks aargersi

Me

over 4 years ago TheWimpyVegetarian

This looks wonderful! My mouth is watering. Perfect summer recipe!

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over 4 years ago thirschfeld

thanks ChezSusanne