Veal chop comes from the loin or rib of the young cow. It is a delicate meat which is tender and lightly marbled, and cooks well on the grill or barbecue. We have rubbed them with a mixture of rosemary, sage and lemon zest. Best served pink.

• Serves 1; approx. 450g

AT HOME PREPARATION:
30 minutes before cooking, remove veal from fridge and bring up to room temperature. Warm a grill pan or a dry non-stick pan over high heat. Carefully place the meat in the hot pan; cook for 8 minutes, then flip and cook other side for 2 minutes. Remove from heat and rest somewhere warm for 5 minutes. Serve with lemon wedge.