Caramelized Veal Chop Slow-Cooked with Roast Plum Tomatoes and Garlic

Name: Caramelized Veal Chop Slow-Cooked with Roast Plum Tomatoes and Garlic
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Salt and freshly ground black pepper; 2–3 heads of garlic, separated into cloves and blanched as described on page 74; 8–10 plum tomatoes, preferably still on the vine; Splash of olive oil; 2 sprigs of lemon thyme or winter savory; 4 veal chops, French-trimmed (we only use ethical English or French rosé veal); Juice of 1 lemon; 3 tablespoons olive oil; 120 g butter, plus an extra knob to finish

Preparation info

Serves
4

Difficulty
Medium

Appears in

Today's special

By Anthony Demetre

Published 2008

About

This won’t be a cheap dish to make, so definitely keep it for a special occasion. It is very simple to cook but it is crucially important that you caramelize the meat correctly and ideally serve it medium rare. This is my own favourite restaurant dish.

Ingredients

120 g butter, plus an extra knob to finish
3 tablespoons olive oil
4

Europe
United Kingdom
Dinner
Gluten-free
England

Method

First prepare the roast plum tomatoes and garlic: preheat the oven to 125°C/gas %. Score the bottom of the tomatoes as if you were skinning them. Liberally coat them and the blanched garlic with olive oil, salt and pepper and