Honey-Lemon Glazed Veal Loin Chops with Roasted New Potatoes and Leeks

Honey-Lemon Glazed Veal Loin Chops with Roasted New Potatoes and Leeks

   4 SERVINGS

Ingredients

4 Cedar Springs Veal Loin Chops, cut 1 inch thick (about 8 ounces each)
1/2 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
2 tablespoon honey
2 teaspoons grated fresh ginger
1 teaspoon Dijon mustard
8 large new potatoes, cut into ½ inch cubes
1 leek, cut into 1/4 inch slices, washed
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Directions

  1. Mix lemon peel, lemon juice, honey, ginger and mustard in a large resealable food storage bag. Place veal chops in bag, turning thoroughly to coat with marinade. Refrigerate chops in marinade for 30 minutes.
  2. In the meantime, preheat oven to 375F. Toss potatoes and leeks with olive oil and salt and pepper. Place on sheet pan and roast in oven for approx. 40 – 50 minutes until potatoes are tender.
  3. Grill chops over medium coals or medium gas grill grate for 10 to 19 minutes; turning occasionally to desired degree of doneness. For medium rare cook to 145F, for medium cook to 160F, for well-done cook to 170F.
  4.  Serve chops with roasted potatoes and leeks.

*Image provided by the Beef Checkoff Program

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