- 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
- 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.