Name: Barbecue veal loin with rosemary and garlic
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: 1.4 kilogram veal loin or lamb backstrap; 32 tablespoon extra virgin olive oil; 1 tablespoon fresh rosemary leaves; 2 clove garlic, sliced; sea salt flakes and freshly ground pepper; 2 lemons

Ingredients

1.4 kilogram veal loin or lamb backstrap

32 tablespoon extra virgin olive oil

1 tablespoon fresh rosemary leaves

2 clove garlic, sliced

sea salt flakes and freshly ground pepper

2 lemons

Method

1.Combine veal, olive oil, herbs, garlic, salt and pepper in shallow dish. Cover, refrigerate for 4 hours or overnight.

2.Cook the veal on a preheated barbecue or grill plate for about 8 minutes until browned all over and done as desired. Place veal on warmed plate, cover, stand for 15 minutes before slicing.

3.Serve veal with lemon wedges.

Marinated uncooked veal suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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