Rubbed veal chops

Yield:  4 servings

Ingredients

• Four 1-inch thick veal chops, each about 12 ounces

Marinade

• ½ cup white wine (125ml)
• Juice of 1 lemon
• 2 garlic cloves, chopped
• 3 springs Rosemary, chopped
• ¼ cup olive oil
• ¼ cup walnut oil
• Pepper to taste

Dry Rub

• ¼ cup diced wild mushrooms (60ml)
• ¼ cup walnuts (60ml)
• 1 tablespoon dried rosemary (15ml)
• 1 teaspoon salt (5ml)
• 1 teaspoon pepper (5ml)

Directions

1. To prepare the marinade whisk together white wine, lemon juice, walnut oil, rosemary and pepper.  Place the veal into a sealable plastic bag, pour the marinade over top, make sure the meat is covered entirely and refrigerate for at least 1 ½ hours.
2. To prepare the rub, in a small food processor or a coffee grinder, grind the mushrooms to fine dust. Let the dust settle and pour into a bowl. Add the remaining ingredients to the grinder. Combine long enough to make a coarse meal out of the walnuts. Pour into bowl with mushroom powder and mix.
3. Remove veal from marinade and pat the excess liquid off a clean towel.  Rub the dry mixture onto both side of each veal chop.
4. Preheat the grill to 350°F/175°C.  Oil the grill liberally.  Grill the veal for 8 minutes on each side.