Name: Baby Veal Chops with Garlic, Dill, and Russian “Ketchup” (Telyachya Korejka Na Grile)
Yield: Serves 4
Cuisine: Russia
Ingredients: Coarse salt (kosher or sea) and freshly ground black pepper; 4 thick rib or loin veal chops (each about 1 to 1¼ inches thick and 12 to 14 ounces); 1 teaspoon ground coriander; Coarse salt (kosher or sea) and freshly ground or cracked black peppercorns; 1 clove garlic, minced; 2 tablespoons finely chopped fresh dill or cilantro; 2 tablespoons fresh lemon juice; 2 tablespoons vegetable oil; ¾ cup canned tomato sauce; 2 tablespoons chopped fresh dill; 2 cloves garlic, minced

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

If you’ve ever fantasized about experiencing the imperial cuisine of Catherine the Great’s Russia, Ermak is the place to do it. This sprawling timber and stucco edifice modeled on an eighteenth-century Russian fort is a Moscow landmark, equally popular with locals and tourists. Presiding over the kitchen is a great bear of a chef named Valery Arseev. He’s the sort of guy who serves two kinds of borscht, five kinds of piroshki, and every imaginable sort of smoked fish