July 21, 2016

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 kg veal blade steaks
  • ½ cup lemon juice
  • 2 Tbsp olive oil
  • 2 tsp minced fresh rosemary


  1. 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.
  2. Remove the veal from the marinade. Grill the veal for around 15 minutes, or until cooked to your liking, turning occasionally.
  3. Serve veal with steamed vegies.


Thanks to Gemma from Napier, NZ for sending us her Citrus Herb Veal pic.

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