Barbecued veal chops with fresh herbs and salmoriglio

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
• 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

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