For Roasted Garlic Sauce: Simmer garlic cloves in olive oil to cover garlic half way on low heat until golden and soft; remove from oil. Simmer veal stock, roasted garlic cloves and lemon juice 10 to 15 minutes. Season to taste.
For Potato Fontina Gratin: sliced potatoes, salt and pepper, shallots and cheeses; repeat. Press down to compact, pour in remaining cream to fill three quarters up the side of pan. Cover, bake in 350oF oven about 1-¼ hours. Remove cover and bake 15 to 20 minutes more to brown top. Let sit briefly to set. Divide into 12 portions.
Brush both sides of 1 veal chop with 1 teaspoon oil; sprinkle with 1 teaspoon garlic, ½ teaspoon rosemary, salt and pepper, dividing evenly. Grill 13 to 15 minutes for medium rare to medium doneness. Place veal chop on plate, spoon 3 tablespoons sauce over chop and serve with potatoes.