6 rosé veal chops 5 sprigs of rosemary salt and black pepper 1 tbsp fennel seeds 1 tbsp pink peppercorns 2 tbsp olive oil zest and juice of 1 lemon 250g baby tomatoes on the vine 1 tsp sugar
Preheat the grill to high. Chop half of the rosemary roughly, and then break the remainder into small sprigs. On a large grill tray, arrange the veal chops. Season with salt and pepper, and sprinkle over the fennel seeds and pink peppercorns. Drizzle with the olive oil, sprinkle over the chopped rosemary and grate over the lemon zest. Turn several times to ensure both sides are covered with the seasoning. When thoroughly coated, place the remaining rosemary sprigs underneath the chops. Place under the grill and cook for 12 mins. Remove from the heat and turn the chops over. Add the tomatoes, coating them with half of the lemon juice and a sprinkling of the sugar. Grill for a further 10 mins, so the chops are medium done and the fat is caramelised. Discard the large rosemary sprigs. Serve with mashed new potatoes.