When you're ready to take your grilling game up a notch, these Grilled French-Cut Veal Chops are a show-stopper. Seasoned with bold, smoky spices and finished with a fragrant rosemary-onion butter, these tender chops are the centerpiece of a hearty, colorful platter loaded with grilled root vegetables and eggplant.
Balanced, rustic, and deeply flavorful, this dish is ideal for summer entertaining, al fresco dining, or anytime you want a refined yet approachable grilled dinner.
Grilled Veal Chops with Root Vegetables and Eggplant
Rated 5.0 stars by 1 users
Category
Veal
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
Grilled Veal Chops with Root Vegetables and Eggplant are a celebration of bold flavor, rustic simplicity, and grilled perfection. Whether you’re entertaining guests or enjoying a special family dinner, this meal offers elegance without the fuss — and showcases just how flavorful high-quality veal can be.
Author:Sealand Quality Foods
Ingredients
-
4 pieces of Sealand French Cut Milk Fed Veal Chops, unpacked and defrosted
- 3 teaspoons Montreal Spice blend or the following
- 1/2 teaspoon each salt and pepper (or to taste)
- 1 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon chilli flakes
- 3 Tablespoons olive oil
- 4 long eggplants, cut in half
- 6 multicoloured carrots cut in half
- 8 radishes, cut in half
- 1 large fennel bulb, cut in half
- 6 shallots, peeled and left whole
- 4 celery sticks, cut into thirds
- 1 tablespoon spice blend above
- 2 tablespoons olive oil
- 6 Tablespoons butter, unsalted at room temperature
- 1 tablespoons fresh rosemary, minced
- 1 teaspoon onion powder
- 1/4 teaspoon salt
Veal
Grilled Root Vegetables and Eggplants
Rosemary Onion Butter
Directions
- Remove the Sealand French Cut Milk Fed Veal Chops from the freezer, unpack and let it defrost entirely. You can defrost it in the fridge overnight or on the countertop for 3-4 hours.
- Make the spice blend in a separate bowl, or use store bought.
- Prepare the root vegetables by cutting them each into half.
- Preheat the grill to medium high and keep the lid on.
- Season the chops on both sides with the spice blend and slather in oil on both sides.
- Similarly season the vegetables on both sides and drizzle lightly with olive oil.
- Place the vegetables in a grill tray if they’re cut up too small for your grill, otherwise you can directly grill them on the grates.
- Grill the vegetables as soft or crisp as you prefer, depending on each root vegetable, you’ll need an average of 10-12 minutes total.
- Place the veal chops on the grill and cover the lid on. Grill for 7-8 minutes per side for medium rare.
- Remove from the grill and let the chops rest for 5 minutes.
- Remove the vegetables as well when ready.
- Prepare the butter by mixing all ingredients in a bowl.
- Take spoonfuls of the butter mixture and spread them over the hot veal chops and vegetables to infuse the flavour.
- Serve right away.
- Bon appétit
