Grilled Veal Chops With Grilled Potatoes

• 4 rib veal chops about 1 1/2 inches thick
• Juice of 1/2 lemon
• 2 cloves garlic, chopped (green part removed)
• 2 tablespoons chopped fresh rosemary leaves
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper to taste
• 1 1/2 pounds red bliss or Yukon gold potatoes
• Sprigs of rosemary to garnish

1. Wipe the veal chops dry with paper towels and place them on a platter.
2. Squeeze lemon juice over the chops.
3. Make a small incision between the flesh and bone of each one and insert a sliver or two of garlic.
4. Sprinkle the remaining garlic over the chops, along with the rosemary leaves and olive oil.
5. Set the chops aside to marinate at room temperature for one hour.
6. Half an hour later, steam the potatoes until almost done.
7. Preheat the grill.
8. Season the chops with salt and pepper.
9. Remove the potatoes from the steamer, season them with salt and pepper and put them on the grill.
10. Grill them, turning occasionally until they are brown on all sides.
11. Keep them warm (you can put them on the side of the grill while your chops are cooking if it is large enough).
12. Grill the chops four to five minutes on each side, or until they are done to taste.
13. Garnish them with rosemary leaves before serving.

veal chops, lemon, garlic, rosemary, extravirgin olive oil, salt, red bliss, rosemary

Taken from cooking.nytimes.com/recipes/7964 (may not work)