1. Preheat the oven to 375°F (190°C). Wrap the garlic in foil and bake until tender (the package will feel soft when pressed), about 45 minutes. When cool enough to handle, cut the top off the bulb of garlic, squeeze out the garlic pulp into a small bowl, and mash until smooth.
2. Preheat the broiler. Brush the veal steaks with mustard. Top each steak with 3 lemon slices. Broil the veal about 8 cm away from the heat until cooked through, about 2 minutes. Transfer the veal steaks to a platter and cover loosely with foil to keep warm.
3. In a small saucepan, whisk the stock and lemon juice into the cornstarch. Add the roasted garlic. Bring to a boil over medium heat and boil until the sauce is slightly thickened, about 1 minute. Spoon the lemon-garlic sauce over the veal steaks and serve.

PER SERVING

218 calories
38 g protein
5 g total fat
1 g saturated fat
135 mg cholesterol
3 g total carbohydrate
1 g sugars
1 g fibre
252 mg sodium

Compared with many beef and lamb cuts, veal is lower in both fat and saturated fat. It’s also a good source of two B vitamins, niacin and riboflavin, which both aid in metabolizing fat. Studies show that niacin plays a part in lowering cholesterol levels, and that riboflavin, as its coenzyme, supports niacin in this role.