Lemon juice and fresh rosemary turn this plain ‘meat and veg’ meal into a taste sensation. Plan ahead to allow for marinating, and enjoy the result.
- 1 kg veal blade steaks
- ½ cup lemon juice
- 2 Tbsp olive oil
- 2 tsp minced fresh rosemary
- Combine the lemon juice, olive oil and rosemary in a small bowl. Place the veal in a plastic bag, add the lemon juice mix, and turn to coat. Close the bag securely and marinate for at least 6 hours, or overnight.
- Remove the veal from the marinade. Grill the veal for around 15 minutes, or until cooked to your liking, turning occasionally.
- Serve veal with steamed vegies.
Thanks to Gemma from Napier, NZ for sending us her Citrus Herb Veal pic.