Veal Chops Lombatina with Roasted Garlic

June  7, 2010
4 Ratings
  • Serves 4
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

Test Kitchen Notes

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 —The Editors

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Oui, Chef
    Oui, Chef
  • lapadia
  • monkeymom
  • MyCommunalTable
  • dymnyno

63 Reviews

Musebe September 26, 2013
Would lamb chops work instead of veal?
Oui, C. June 25, 2010
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
lapadia June 23, 2010
Lovely recipe and picture...Congrats!
Veronica June 23, 2010
Hoooooray! Congratulations!
monkeymom June 23, 2010
Woo hoo!! Congrats!
MyCommunalTable June 23, 2010
Congrats! Veal chops are a favorite and your recipe is great anytime!
dymnyno June 23, 2010
CONGRATULATIONS!!! A great recipe and perfect for the first week of summer.
thirschfeld June 23, 2010
thanks dymnyno
fiveandspice June 23, 2010
Congrats! Great recipe and thank you for your kind comment!
TheWimpyVegetarian June 23, 2010
Major congrats thirschfeld! It's a great recipe!
thirschfeld June 23, 2010
thanks ChezSuzanne
EmilyNunn June 23, 2010
Congrats! You're a rock star.
thirschfeld June 23, 2010
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.
thirschfeld June 23, 2010
Thanks you everyone and thanks for the votes. This really makes my day. Thanks again.
drbabs June 23, 2010
BIG congratulations--great recipe!!
nannydeb June 23, 2010
Congrats on a well desreved win!
mdm June 23, 2010
yay! Congrats, Tom!
thirschfeld June 23, 2010
thanks mdm
AntoniaJames June 23, 2010
Yaaaaay! Congrats, thirschfeld. I'm thrilled for you. What a great recipe. ;o)
Lizthechef June 23, 2010
Congratulations on yet another terrific recipe and well-deserved win!
mrslarkin June 23, 2010
Yay, thirschfeld! Congrats!
WinnieAb June 23, 2010
Congrats thirschfeld!!!
TheWimpyVegetarian June 20, 2010
Made these for dinner tonight. Fabulous!! And you've definitely got my vote.
Aliwaks June 18, 2010
I love the stacking technique...will have to try with my next meat dish.