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Barbecued veal chops with fresh herbs and salmoriglio
Fruit and vegetables
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
large handful finely chopped fresh
marjoram
leaves
½
lemon
, juice only, plus
lemon
wedges, to serve
Cooking ingredients
4 tbsp extra virgin
olive oil
2 tbsp
fennel seeds
freshly ground
black pepper
sea
salt
flakes
5 tbsp extra virgin
olive oil
½ tsp sea
salt
flakes
Meat, fish and poultry
4 x 200g/7oz thick-cut rose
veal
loin chops
Back to recipe
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