Veal chop with rosemary
The canonical way to cook veal is with tarragon, but I decided to use rosemary instead because I have it fresh. I pulverized a bunch in my heavy Thai mortar with salt and pepper, mixed it with olive oil to make a paste and marinated the chop in that. Then seared both sides in more olive oil at high heat, deglazed the pan with vermouth, and finished it off in the oven at 375 for another 6 or 7 minutes.
The rest of the meal was a baguette and buttered green beans. Wine was a $15 Marques de Riscal rioja - can’t remember the year. It was tasty, but a white would have been a better pairing.
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