Ingredients

Ingredients

• 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

Description

Recipe Uses 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 ,...

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