Ingredients

• 4 x 200g/7oz thick-cut rose veal loin chops
• 4 tbsp extra virgin olive oil
• 2 tbsp fennel seeds
• large bunch fresh sage
• roughly torn
• 6-8 sprigs fresh thyme
• broken into smaller lengths
• 4 large sprigs fresh rosemary
• broken into smaller lengths
• 2 garlic bulbs
• cut in half horizontally
• then broken into smaller pieces
• 2 unwaxed lemons
• rind peeled from the fruit in long strips
• freshly ground black pepper
• sea salt flakes
• large handful finely chopped fresh marjoram leaves
• 5 tbsp extra virgin olive oil
• ½ lemon
• juice only
• plus lemon wedges
• to serve
• ½ tsp sea salt flakes

Directions

• Rub the veal chops all over with the olive oil. Place them into a large
• shallow dish
• then sprinkle over the fennel seeds.
• Sprinkle the sage leaves
• thyme sprigs
• rosemary sprigs
• garlic and strips of lemon rind over the veal chops. Season
• to taste
• with freshly ground black pepper.
• Cover the dish with cling film and chill in the fridge for 4-6 hours
• turning the veal chops over after three hours.
• Thirty minutes before you want to start cooking
• light the barbecue outdoors.
• When the coals are white hot and the flames have died down
• season the marinated veal chops with salt
• then place them onto a rack set over the hot coals. Sprinkle over the herbs used in the marinade
• allowing them to smoke and burn where they fall.
• Cook the veal chops for 5-6 minutes on each side
• or until charred on both sides but tender
• pink and juicy inside (cut one of the veal chops open to check).
• When the veal chops are cooked to your liking
• remove from the coals and set aside to rest for 4-5 minutes.
• Meanwhile
• for the salmoriglio
• in a bowl
• mix together the chopped marjoram
• olive oil
• lemon juice and sea salt flakes until well combined. Stir well and set aside for 8-10 minutes to allow the flavours to infuse.
• To serve
• place one veal chop into the centre of each of four serving plates. Spoon over the salmoriglio sauce.