Barbecued veal chops with fresh herbs and salmoriglio

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  • 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

For the salmoriglio

  • 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