Prep time: 45 minutes

Serves 6-8

Preheat grill to 400 degrees

Ingredients:

4 Cedar Springs Veal Chops

2 tablespoons + 3 tablespoons sesame oil

½ teaspoon salt

1 tablespoon fresh cracked black pepper

2 cloves minced garlic

2 tablespoons minced fresh ginger

½ cup each of julienne red, orange, and yellow bell peppers

½ cup sliced celery, diagonally cut

1 cup sliced water chestnuts

1 tablespoon honey

¼ cup coconut milk

3 tablespoons chopped scallions

3 tablespoons chiffonade of basil (rolled basil cut into thin strips)

1 head of romaine lettuce, trimmed and cut into large pieces

½ cup salted peanuts

Directions:

Place the Cedar Springs Veal Chops in a large metal bowl. Coat the chops with 2 tablespoons of sesame oil- season with salt and pepper. Place the chops on a 400-degree grill and cook for 2-3 minutes a side. Remove the meat from the grill, and let rest for 5 minutes. Carefully remove the meat from the bone. Cube the veal into ½ pieces.

Grilled Veal

Cubed Veal

Put 3 tablespoons of sesame oil in a large stainless steel skillet over medium heat. Sauté the minced garlic and ginger until it caramelizes and turns slightly brown, approximately 3 minutes.

Fresh Ginger, Garlic and Sesame Oil

Add the julienne peppers, sliced celery, and water chestnuts- cook for 2 minutes. Place the cubed veal in the pan with the honey and coconut milk- stir thoroughly.

Veggie Mise En Place

Veggie Mixture

Lastly, add the chopped scallions, chiffonade of basil, and adjust seasoning with salt and pepper.

Cooked Filling

To Assemble

Place two leaves of the cut romaine on a dinner plate. Fill the leaves with the veal mixture. Put 2 tablespoons of salted peanuts on top of the lettuce wraps. Garnish with fresh lemon slices and fresh basil leaves.