Costata di Vitello

Ingredients

Veal chop

1, bone-in, about 1.5 inches thick

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Garlic

4 cloves, minced

Fresh rosemary

2 sprigs

Lemon

1, sliced (for garnish and juice)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Generously season the veal chop on both sides with salt and black pepper.
3. In a large, oven-safe skillet, heat the olive oil over medium-high heat until shimmering.
4. Add the seasoned veal chop to the skillet and sear it for about 3-4 minutes on each side until a golden-brown crust forms.
5. Once both sides are beautifully seared, add the minced garlic and rosemary sprigs to the skillet, allowing the flavors to meld.
6. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches your preferred doneness (145°F for medium-rare).
7. Remove the skillet from the oven, carefully transfer the veal chop to a cutting board, and let it rest for 5 minutes.
8. Squeeze fresh lemon juice over the veal chop, garnish with lemon slices, and serve immediately.