Lemon & Herb Cedar Springs Veal Chop with Shrimp and Veggies

Lemon & Herb Cedar Springs Veal Chop with Shrimp and Veggies


4 Cedar Springs veal rib chops, cut 1 inch thick (about 8 ounces each)
1 tablespoon olive oil
1/2 teaspoon grated lemon peel
1 fresh lemon, juiced
1 fresh lemon, sliced
1 teaspoon fresh rosemary, chopped
1/2 teaspoons fresh thyme, chopped
1 pound fresh asparagus, ends trimmed
4 slices pancetta
1 pound 12-16ct. shrimp
2 fresh corn on the cob, cut into 3 inch portions
3 cups assorted thick cut vegetables, green and yellow zucchini, mushrooms, green onion and fresh tomato
Olive oil
Salt and Pepper


  1. Mix olive oil, lemon peel, lemon juice, and herbs in a large resealable food storage bag; mix and add veal chops, coating thoroughly with marinade. Refrigerate chops in marinade for 30 minutes.
  2. In the meantime, make the asparagus bundles by wrapping 3-4 asparagus stalks with pancetta slices around the middle. Skewer shrimp and place in refrigerator with asparagus bundles until ready to grill.
  3. Place thick-cut vegetables, except for tomatoes, in a separate resealable bag. Toss with small amount of olive oil and salt and pepper to season. Separately, season tomatoes with olive oil and salt and pepper. Store all vegetables in refrigerator until ready to grill.
  4. Place all seasoned vegetables, including asparagus bundles, tomatoes and thick cut vegetables over medium coals or medium gas grill grate until tender. Remove and hold in warm oven or on grill warming rack.
  5. Remove veal chops from lemon and herb marinade. Grill chops over medium coals or medium gas grill grate for 10 to 19 minutes; turning occasionally to desired degree of doneness. For medium rare cook to 145F, for medium cook to 160F, for well-done cook to 170F.
  6. Place shrimp skewers and lemon slices on grill turning once until cook through and pink.
  7. Serve chops with shrimp skewers, asparagus bundles, lemon slices and assorted vegetables.

Recipe Provided by Gameday Grill and Image Provided by SactoMoFo.

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