Veal chops lombatina with roasted garlic
Roast
Roasting
This is based on the simple preparation of the Italian trattoria dish of the same name. I like to use the stack and wrap method, as I call it, just to give the veal a little more time to absorb the flavors I want to pair with it. In this case the thyme and lemon. Maybe the hardest part about this is waiting for the grill to heat but I have never found that to be too trying as long as a nice chilled bottle of rose from Provence is on hand. This is a direct heat method of grilling where the hotter the grill the better. I really like to serve this dish with a whole head of roasted garlic for each diner so they can smear it onto the chop if desired. - thirschfeld
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