Veal Chops with Fresh Herbs and Salmoriglio

Preparation info
  • Serves


    • Difficulty


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.


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


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