Barbecued Veal Chops with Fresh Herbs and Salmoriglio

Marinated veal chops grilled over hot coals and served with a zesty herb and lemon salmoriglio sauce.

Dinner Veal High Protein Dairy Free Gluten Free Barbecue

Estimated Nutrition

Calories

586.4

kcal / serving

2345.5 kcal total

Carbs

3.9g

per serving

15.6 g total

Fat

44.6g

per serving

178.2 g total

Protein

43.2g

per serving

172.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

unwaxed, rind peeled in long strips

0.5

piece

Lemon

juice only, for salmoriglio

Meat

piece

Veal Loin Chops

200g each, rose veal, thick-cut

NutsSeeds

tbsp

Fennel Seeds

bunch

Sage

roughly torn

sprig

Thyme

broken into smaller lengths

sprig

Rosemary

broken into smaller lengths

bulb

Garlic

cut in half horizontally and broken into pieces

pinch

Black Pepper

freshly ground, to taste

pinch

Sea Salt Flakes

for seasoning

handful

Marjoram

finely chopped leaves for salmoriglio

0.5

tsp

Sea Salt Flakes

for salmoriglio

OilsFats

tbsp

Extra Virgin Olive Oil

for marinade

tbsp

Extra Virgin Olive Oil

for salmoriglio

Method

Rub veal chops with olive oil and place in a shallow dish with fennel seeds.

Add sage, thyme, rosemary, garlic, and lemon rind strips to the chops.

Season with pepper, cover, and chill for 4-6 hours, turning midway.

Prepare the outdoor barbecue 30 minutes before cooking.

Salt the chops and place on the rack over white-hot coals.

Grill for 5-6 minutes per side until charred on the outside and pink inside.

Remove the veal and let it rest for 4-5 minutes.

Combine marjoram, olive oil, lemon juice, and salt; let infuse for 10 minutes.

Place each chop on a plate and spoon over the salmoriglio sauce.