Equipment
Ingredients
Veal and Marinade
- 4 veal loin chops, bone-in, thick-cut
- 30 ml extra virgin olive oil
- 3 g fennel seeds, toasted and lightly crushed
- 2 g fresh rosemary, finely chopped
- 2 garlic, crushed
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Salmoriglio Sauce
- 60 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 15 ml water, hot
- 1 garlic, minced into a fine paste
- 4 g fresh oregano, finely chopped
- 4 g fresh flat-leaf parsley, finely chopped
- 2 g flaky sea salt
Nutrition (per serving)
Method
In a small bowl, combine the olive oil, crushed fennel seeds, rosemary, crushed garlic, kosher salt, and black pepper. Rub this mixture evenly over all sides of the veal chops.
Place the seasoned chops in a covered container and refrigerate for at least 1 hour and 30 minutes. Bring them out to sit at room temperature for the final 30 minutes before grilling.
To prepare the salmoriglio sauce, whisk together the hot water and fresh lemon juice in a mixing bowl. While whisking constantly, slowly drizzle in the extra virgin olive oil to create a stable emulsion.
Fold the minced garlic paste, chopped oregano, chopped parsley, and flaky sea salt into the emulsified liquids. Taste and adjust seasoning if needed, then set aside at room temperature.
Preheat your barbecue grill to high heat, aiming for a cooking temperature around 230°C / 450°F. Clean and lightly oil the grates.
Place the veal chops on the hottest part of the grill. Cook for 4 to 5 minutes per side, turning once, until beautifully charred on the outside and reaching an internal temperature of 57°C to 60°C (135°F to 140°F) for medium doneness.
Remove the veal chops from the grill and transfer them to a clean cutting board or platter. Tent loosely with aluminum foil and let them rest to allow the juices to redistribute.
Transfer the rested chops to serving plates. Give the salmoriglio sauce a quick stir to recombine, then spoon it generously over the hot veal. Serve immediately.
Chef's Notes
- Using a touch of hot water in the salmoriglio sauce is a classic southern Italian technique that slightly steeps the herbs to release their essential oils and creates a much more stable emulsion.
- Thick-cut bone-in chops require careful heat management. Consider setting up a two-zone fire; sear the meat over direct heat, then move it to the indirect heat zone to finish cooking without burning the exterior.
- Always toast your fennel seeds in a dry skillet until fragrant before crushing them. This brief step activates the dormant oils and significantly amplifies their sweet anise flavor.
- Resting the veal for at least half the time it spent cooking is critical. It allows the muscle fibers, which tense up under the high heat of the grill, to relax and redistribute moisture back toward the edges.
Storage
Refrigerator: 3 days — Store the cooked veal and the salmoriglio sauce in separate airtight containers.
Freezer: 1 month — Freeze the cooked veal only. The fresh herb sauce does not freeze well.
Reheating: Gently reheat the veal in a 150C oven until just warm to the touch. Let the sauce come to room temperature before serving.
