Veal & Lamb Recipes

INGREDIENTS

• 5 tablespoons olive oil, divided
• 1 tablespoon butter
• 2 Veal Chops Item #5254
• 1 portobello mushroom, sliced
• 1 1/2 cups chicken broth
• 1 1/2 teaspoons fresh rosemary, chopped
• 1/2 cup red wine

DIRECTIONS
1. Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
2. Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
3. Drizzle with remaining 1 tablespoon olive oil, and serve.

INGREDIENTS

• Veal Slices 4/8oz packages Item#5031
• Salt and pepper
• 1 cup flour
• 2 cloves garlic, minced
• 1 teaspoon garlic powder
• 1/2 cup dry white wine
• 1/2 teaspoon paprika
• 1 cup chicken stock
• 3 tablespoons butter, cut into 1-tablespoon slices
• Finely chopped flat-leaf parsley, for garnish
• 2 large eggs
• crusty bread or cooked pasta
• 1/4 cup, a handful, grated Parmigiano-Reggiano
• 2 lemons, juice of 1/2 and 1 sliced
• 1/4 cup olive oil

DIRECTIONS
1. Season the veal slices with salt and pepper on both sides.
2. Season the flour with garlic powder, and paprika.
3. Roll the butter slices in the flour and reserve.
4. Beat eggs with cheese and lemon juice.
5. Heat, oil 4 turns of the pan, over medium to medium-high heat. Dredge 4/8oz. of veal slices item#5031 in flour then coat in egg batter and saut to deep golden, 2-3 minutes on each side.
6. Repeat, removing browned veal to plate.
7. Add sliced lemon to pan, caramelize on one side then flip and add garlic to pan.
8. Stir it for 1 minute then add wine to pan to deglaze.
9. Pour in stock and bring to a bubble swirl in the seasoned, flour-coated butter and swirl in pan to form sauce.
10. Slide veal back into pan and cook through, 4-5 minutes.
Serve with crust bread or a side of pasta to absorb sauce and sprinkle with parsley.

INGREDIENTS

• 2 lbs. potatoes, halved
• 2 tablespoons red wine vinegar
• 4 lamb rib chops item #6169 (lamb porterhouse can be used also item #6129)
• 1/2 lb yellow string beans, stem ends removed
• Salt and freshly ground black pepper
• 1/2 lb green string beans, stem ends removed
• 1/4 to 1/3 cup Olive Oil, plus additional for drizzling
• Zest and juice of 1 lemon
• 1/2 cup mint fresh
• 2 tablespoons capers, drained and chopped
• 1 cup italian parsley fresh
• 1 tablespoon butter
• 1 cup basil fresh
• 1 10oz. package of frozen peas, defrosted
• 1 clove garlic, grated
• 1/2 to 1 cup ricotta cheese
• 1 shallot, roughly chopped

DIRECTIONS
1. Preheat broiler, then place potatoes into a pot and cover them with cold water.
2. Place the pot over high heat with some salt and bring up to a bubble.
3. Reduce the heat to medium and simmer the potatoes until tender, 8-10 minutes.
4. While the potatoes are cooking, season both sides of the lamb chops with salt and freshly ground black pepper, lightly drizzle them with olive oil and place them on a broiler pan.
5. Broil the chops to your desired doneness, about 4 minutes per side for medium-rare.
6. While the meat and potatoes are working, make the salsa verde: Set up a food processor or blender and fill with the herbs, garlic, shallot and red wine vinegar.
7. Pulse to chop everything up then leave it on while streaming in the olive oil, until the mixture is the consistency of pesto.
8. Season with salt and freshly ground black pepper, and reserve.
9. When the potatoes are just about ready, fill a lidded pan with about 1 inch of water and place over high heat. When the water is at a rolling boil, drop in the green beans and cover the pan.
10. Cook the beans until crisp tender and bright in color, about 2 minutes. Drain the beans and toss the lemon zest and juice, capers and butter into the pan.
11. Once the butter is melted, add the drained beans back into the pan, toss to coat in the lemon butter and season with salt and freshly ground black pepper.
12. Once the potatoes are finished, drain them and return them to the pot they were cooked in to dry out.
13. Add the peas and ricotta to the spuds and mash everything up together.
14. Season with salt and freshly ground black pepper.
Serve everything up family-style, passing the salsa verde at the table to pour over the chops.