Name: Veal chops with basil butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: Basil butter; 60 gram unsalted butter, at room temperature; 1 teaspoon grated lemon rind; 1 teaspoon lemon juice; 2 tablespoon chopped basil; 1 tablespoon finely chopped green onion (shallot); Veal chops; 6 veal rib chops, trimmed; 2 bunch asparagus, ends trimmed; 1 tablespoon extra virgin olive oil, plus extra to serve; lemon wedges, to serve

Veal chops with basil butter

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Serves 6

Prep

10M

Cook

10M

Total

20M

Ingredients

Basil butter

60 gram unsalted butter, at room temperature

1 teaspoon grated lemon rind

1 teaspoon lemon juice

2 tablespoon chopped basil

1 tablespoon finely chopped green onion (shallot)

Veal chops

6 veal rib chops, trimmed

2 bunch asparagus, ends trimmed

1 tablespoon extra virgin olive oil, plus extra to serve

lemon wedges, to serve

Method

1.To make basil butter, cream butter in a small bowl using a spoon. Stir in lemon rind, juice, basil and green onion. Season to taste. Mould into a sausage shape and wrap in plastic wrap. Refrigerate 1 hour, until firm.

2.Preheat barbecue on medium-high. Pat veal chops dry with paper towel and season. Cook veal chops 4 minutes each side, until browned but still slightly pink inside.

3.In a bowl, toss asparagus in olive oil. Cook on grill plate 3-5 minutes, turning frequently, until well browned. Season and drizzle with extra olive oil.

4.Arrange asparagus on serving plates and place a veal chop on top with a knob of basil butter. Serve with lemon wedges.

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Ingredients

Method

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