Cooking time: 1 hour (20 minutes for the veal)

1. Wrap each lemon in two pieces of tin foil. Place on the embers (not too hot) and cook for 1 hour. Remove from the heat and leave to cool.
2. Brush each veal chop with oil. Pierce the meat and stick the sprigs of rosemary well into the holes. Heat the barbecue grill (not too close to the embers). Place the veal chops on the grill and cook for 20 minutes, turning them halfway through the cooking and adding more oil if necessary.
3. Season with salt and pepper towards the end of the cooking. Let the chops rest for 5 minutes off the heat before cutting them.
4. During this time, cut the lemons in two. Sprinkle the interior with a pinch of sugar and a small amount of Guérande sea salt.
5. Mix the pulp with a fork. Serve the preserved lemons with the meat, eating only the pulp of the lemons.