How to make
Wash the meat and spike it with the rosemary. Add 2 tbsp oil to the wine and the juice of 1 of the lemons. Put the meat in a tray, pour on the sauce, salt it and sprinkle with black pepper.
Leave for 1 hour in the fridge. Cover it with pieces of butter and bake in a 460°F (240 °C) oven. Once the meat reddens, lower the heat to moderate. Baste with the sauce periodically.
Once the meat is nearly ready, pour on a sauce made from the honey, juice of the 2nd lemon and cognac over it. Bake until fully ready and serve with a suitable garnish.
