HARISSA CRUSTED AGED VEAL CHOPS
Grain Fed veal
Veal Chop
15 min
Preparation
10 min
Cooking
3
Portions
Ingredients
- 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
lemon Butter
- 30 ml (2 tbsp.) butter, softened
- Juice of 1/2 lemon
Preparation
- 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.
Side dishes
Serve with pearl couscous & green beans.