BBQ List
Bill Ackerman

NY Times
June 20, 2001

Recipe: Wood-Grilled Veal Chops With Mario
Batali's Lemon Oregano Jam

    Time: 30 minutes

For the jam: 
2 large lemons (preferably with thin rinds), washed, each cut into 8
pieces
and seeded 
 1/4 cup sugar 
1 1/2 teaspoons salt 
 1/2 teaspoon black pepper 
2 tablespoons extra virgin olive oil 
3 packed tablespoons of stemmed fresh oregano leaves 

For the chops: 
4 veal chops, each 1 inch thick and weighing about 12 ounces 
3 tablespoons extra virgin olive oil 
Coarse sea salt and freshly ground black pepper 
1 lemon, halved and seeded 
2 tablespoons chopped fresh oregano. 

1. To make the jam, place the lemon pieces, sugar, salt and pepper in a
food
processor, and process to a coarse pure. With the processor running,
add the
olive oil in a thin stream, and emulsify to a honeylike consistency.
Just before
serving, work in the oregano. Correct the seasoning. (If there is extra
jam, it
will keep in the refrigerator for up to a week.)

2. Rub the chops with olive oil, and season them generously with salt
and
pepper. Place the chops in a baking dish, and squeeze lemon juice over
them.
Sprinkle chopped oregano on both sides, turning the chops several times.
Marinate for 15 minutes, while you build the fire.

3. Light the grill, and rake out the embers into a three-zone fire or a
single
zone with an ember-free safety zone. (In a gas grill, place the wood
chips in
the smoker box or pouch, and preheat them until you can see smoke.)

4. Grill the chops over a hot fire until they are cooked to taste, 7 to
10 minutes
per side for medium, rotating the chops 90 degrees after 3 minutes to
get an
attractive crosshatching of grill marks.

5. Transfer the chops to plates, and let them rest for 3 minutes. Serve
them
with lemon oregano jam on the side.

Yield: 4 servings.


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