¼ cup olive oil
2 Tbs red wine vinegar
2 Tbs fresh lemon juice
1 Tbs Third Coast Jalapeno Mustard
1 Tbs chopped fresh thyme
1 Tbs chopped fresh rosemary
1 tsp lemon zest
½ tsp kosher salt
¼ tsp freshly ground black pepper
4 veal loin chops, about 1-1/2 inch thick
2 lemons, cut into halves
In a small bowl, whisk oil, vinegar, lemon juice, Jalapeno mustard, thyme, rosemary, lemon zest, salt and pepper. Place the veal chops in a resealable plastic bag and pour in the marinade, turning to coat. Marinate in the refrigerator for 4-6 hours.
Preheat barbeque grill to medium-high heat.
Remove chops from marinade and grill for 6-8 minutes per side for medium-rare. Quickly sear all the edges and remove from grill.
Grill lemon halves until lightly charred and tender. Serve each veal chop with a grilled lemon wedge.