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Recipe

Veal chops with basil butter

Jan 28, 2012 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 6
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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

Veal chops with basil butter
  • 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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