Name: Veal Chops with Fresh Herbs and Salmoriglio
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 4 large, long stalks of rosemary; salmoriglio; 2 bulbs of garlic; 2 unwaxed or well-scrubbed lemons; ground black pepper; flaked sea salt; lemon wedges, to serve; 2 tablespoons fennel seeds; 6-7 sprigs of fresh thyme; 4 tablespoons extra virgin olive oil; a big bunch of sage; 4 X thick-cut rose veal loin chops

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

Try this most delicious of meats, as thanks to the rise of British rose veal, from calves now reared humanely, the barbecue can be lit without guilt. The idea here is to be generous with the herbs - comparable to a chop lying in a rosemary hedge.

Ingredients

4 X thick-cut rose veal loin chops
4 tablespoons extra virgin olive oil
2 tablespoons

Method

Put the veal chops in a large, shallow dish, rub them over with the olive oil and sprinkle with the fennel seeds. Throw in the sage leaves, roughly torn, thyme sprigs and rosemary, broken into smaller lengths. Cut the garlic bulbs in half across the middle and break them up over the herbs and meat.

Peel the rind of the lemons in long, wide strips and strew them across the chops. Add ple