Grilled Veal Chops with Garlic Herb Crust.

Directions

1. 1
   Combine garlic, lemon zest, rosemary, tarragon, thyme, mint, salt and pepper in a bowl and stir to evenly distribute ingredients.
2. 2
   Half an hour before cooking, remove the veal from the refrigerator and let it come to room temperature.
3. 3
   Add the olive oil and stir to combine.
4. 4
   Fill a smoker box with wood chips, or create your own using the instructions below*.
5. 5
   PREPARE THE CHOPS
6. 6
   Place wood chips directly on gas burner (beneath the grates) on one side of the grill. Preheat the grill to high heat (about 450 degrees).
7. 7
   Place veal chops on a baking pan.
8. 8
   When chips begin to smoke, add the veal to the opposite side of the grill from the wood chips, but still over direct heat.
9. 9
   Sprinkle chops with half of the herb mixture. Press the herbs into the meat with your fingers, making sure they coat the chops. Turn chops over and repeat with remaining oil and herb mixture. Cover with cellophane and refrigerate for six hours or overnight.
10. 10
    Grill for 5-6 minutes per side for medium doneness, turning with tongs halfway through. (For nice crosshatch marks, rotate the chops 90 degrees after 3 minutes of cooking on each side).
11. 11
    Transfer chops to a platter and let rest for 3 minutes. Enjoy!