Barbecue Veal Loin

So what is the best way to barbecue veal?.....Keep it simple. Veal is a subtle flavour so it's best not to over complicate things. Make sure you're bbq coals are hot hot hot!

Remember Veal is from the cow so the same food safety rules apply as for cooking beef. It must be cooked all over on the surface to eliminate any possibility of bacteria but if it's pink in the middle then it's still safe to eat.

The touch test applies too - give it a prod, if it springs back it's medium and if it's firm it's well done.

Just like beef, I like my veal rare, not so that it is bloody, just nicely pink on the inside.

On this occasion I've chosen to make a parsley butter but feel free to substitute your favorite herb if you so wish.

Ingredients:-

• 2 veal loin chops 2.5 cm / 1 inch thick 225g or 8 oz each
• 2 tablespoons butter softened (but not liquid)
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped flat leaf parsley
• olive oil for brushing
• salt and freshly ground black pepper
• fresh flat leaf parsley to garnish

Method:-

First make up the butter by adding the mustard and the chopped parsley and give it a good mix with a spoon.Brush the veal with a little olive oil and season well with salt and pepper. Slab the chops on the barbecue and givethem 3 - 4 minutes on each side.

Serve at once with a dollop of parsley butter on top and a little parsley garnish.

To accompany, check out my barbecue potatoes in crème fraiche.

And then how about finishing off with a nice glass of merlot?

See Also:-

More Tasty Barbecue Beef Recipes
Share Your Own Recipe
Information About BBQ Grills
Patio Furniture
Barbecue Construction

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