Grilled veal chops

If you are using a charcoal barbecue, light it 40 minutes before you want to start cooking. If you are using a gas barbecue, light it 10 minutes beforehand. Otherwise preheat the grill to high.

For the sauce, coarsely chop the garlic cloves and then put into a small food processor with the capers, parsley, mint, mixed leaves and oil and blend for a few seconds into a coarse paste. Spoon into a bowl and stir in the lemon juice, ½ teaspoon salt and 20 turns of the black pepper mill.

Brush the veal chops on either side with a little more oil and season well with salt and pepper. Cook for 6-8 minutes on each side until cooked through but still moist inside and with a slight pink blush. If you have a meat thermometer it should register 60°C in the centre of the meat. Serve with the green sauce.