Lemon And Rosemary Veal Chops

• 2 tbsp finely grated lemon peel
• 1 tbsp finely chopped fresh rosemary
• 2 tbsp olive oil
• 4 None veal chops (7 oz each), trimmed
• 2 lbs new potatoes
• 2 tbsp lemon juice
• 1 clove garlic, crushed
• 4 None green onions, thinly sliced

1. Combine lemon peel, rosemary and oil in small bowl. Place half of the mixture in shallow dish. Add veal; turn to coat.
2. Boil, steam or microwave unpeeled potatoes until just tender; drain. Quarter potatoes lengthwise.
3. Stir lemon juice and garlic into reserved remaining marinade. Set aside.
4. Cook veal in heated lightly oiled large nonstick frying pan until browned both sides and cooked to desired doneness.
5. Meanwhile, place potato and onion in large bowl; toss gently to combine. Serve veal on potato salad. Drizzle with reserved marinade mixture.

lemon peel, fresh rosemary, olive oil, veal chops, potatoes, lemon juice, clove garlic, green onions

Taken from recipes-plus.com/api/v2.0/recipes/35850 (may not work)