Lamb De-bone and rolled
Insert clove of garlic and pieces of unsalted butter in lamb in several places. Salt and pepper and sprinkle with rosemary.
Cut lemon into quarters and squeeze some juice in pan. Then leave balance of lemon in pan. Pour either red or white wine in and over lamb. Cook as usual.
Tender Veal cutlets smothered in a rich tangy mushroom gravy with vermouth and lemon juice.