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HARISSA CRUSTED AGED VEAL CHOPS
Grain Fed veal
3 Fontaine Family Aged Veal Chops
15 ml (1 tbsp.) olive oil
15 ml (1 tbsp.) white vinegar
harissa spice mix
15 ml (1 tbsp.) red Chili powder
15 ml (1 tbsp.) cumin
15 ml (1 tbsp.) ground Coriander seeds
15 ml (1 tbsp.) garlic powder
15 ml (1 tbsp.) smoked paprika
5 ml (1 tsp.) salt
2.5 ml (1/2 tsp.) black pepper
30 ml (2 tbsp.) butter, softened
Juice of 1/2 lemon
Preheat the grill/BBQ to high (600 degrees F).
Combine white vinegar and olive oil, whisking together until thoroughly combined.
Pat dry veal chops.
Rub the vinegar-oil marinade all over Fontaine Family veal chops.
Prepare the harissa spice mix by combining red chili powder, cumin, ground coriander, garlic powder, smoked paprika, salt and pepper.
Dip marinated veal chops in harissa spice mix until all surfaces of the veal chop are coated.
Lay veal chops on the preheated BBQ grill and close the top. Allow to cook at high temperature for 4-5 minutes. Flip the veal chop and grill the other side for another 4-5 minutes.
Brush veal chops with the lemon butter, reduce heat to medium low and close the grill top until veal chops reach an internal temperature of 145 degrees F or cook until preferred doneness.
Serve with pearl couscous & green beans.
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