Grilled meat with smoke, aromatic herbs sauce and roasted baked potatoes – what else is needed in the summer? If you are in the city, just cook in the oven.
- 4 veal chops on ribs 2.5 cm thick, 250 g each
- 1 kg of new potatoes
- 4 cloves of garlic
- olive oil
- salt, freshly ground black pepper
- sprig of rosemary
For the sauce:
- 1 medium red onion
- 2 tbsp. l capers
- 3-4 leaves of sage
- 1 tbsp. l grated lemon peel
- 1 tbsp. l lemon juice
- 2 tbsp. l olive oil
- 2 sprigs of parsley
- 1/4 tsp freshly ground black pepper
- 1/4 tsp salt
- 2 tbsp. l chicken stock or water
STEP-BY-STEP COOKING RECIPE
Preheat the oven to 200? C. Wash the potatoes with a brush, put in boiling salted water and cook until half cooked, 10 min. Drain the water, slightly dry the potatoes, put it on a baking sheet and pour olive oil. Top with peeled and crushed garlic cloves and a sprig of rosemary and put in the oven for 20 minutes. When the potatoes are ready, lower the oven temperature to 150? C.
While potatoes are being prepared, separate the parsley leaves from the stems and chop them finely together with the sage leaves. Rinse capers in cold water and pat dry with paper towels. Peel the onion and cut into very small cubes.
Mix lemon juice with broth or water, salt and pepper. Add olive oil and whisk lightly. Put capers, lemon zest, herbs and onions and mix well. Leave the sauce to brew while preparing the meat.
Preheat the grill pan over medium heat. Rub the meat with oil and sprinkle with salt and pepper. Put the chops on the grill pan and fry for 2 minutes. from each side. Place on a baking sheet and place in the oven for 15 minutes.
Before serving, gently crush the potatoes (this is convenient to make with a glass) and pour the chops and potatoes with sauce.
Servings Per Container
“School grocery store”
No 12 (254), July 2014
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Table of weights and measures
Illustrations to the material: LLC Publishing House Gastronom