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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. Serves 6
1 kgveal blade steaks
1/2 cuplemon juice
2 Tbspolive oil
2 tspminced 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.
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