Directions:
- Cut 1 of the lemons into 8 crosswise slices.
- Grate enough zest from remaining lemon to yield 3/4 teaspoon, then squeeze 1 tablespoon juice.
- In a small bowl, combine the lemon zest and juice, oil, and chopped tarragon.
- Season the chops on both sides with salt and pepper, then brush with SOME of the lemon-tarragon mixture, reserving about 1 tablespoon of the mixture for the lemon slices.
- Let the chops stand at room temperature for 15 minutes, OR cover and refrigerate for up to 3 hours. (If refrigerated, remove from refrigerator for 30 minutes before grilling.).
- Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM HIGH heat. Oil the grill rack.
- For CHARCOAL grill: Grill the chops over the hottest part of the fire.
- Or for GAS grill: Grill the chops, directly over the heat elements.
- For either grill type- grill until nicely charred and cooked to your liking, 5 to 7 minutes per side for medium rare. About 3 minutes before the veal is done, brush the lemon slices with the reserved 1 tablespoon lemon-tarragon mixture. Grill the lemon slices, turning once,until lightly charred and softened, 30 to 60 seconds per side.
- Serve the veal chops with the grilled lemon slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.7 Kcal (455 kJ) | ||
| Calories from fat | 74.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.3g | 13% | |
|---|---|---|---|
| Cholesterol | 22.68mg | 8% | |
| Sodium | 26.95mg | 1% | |
| Potassium | 152.33mg | 3% | |
| Total Carbs | 2.95g | 1% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 6.12g | 12% | |
| Vitamin C | 15.7mg | 26% | |
| Iron | 0.8mg | 4% | |
| Calcium | 20mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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