Mix lemon juice and 2 tablespoons of oil. Brush the meat with it and marinate covered for about 15 minutes. Peel, wash and slice the carrots. Clean, wash and slice spring onions and celery. Remove meat from the marinade and pat dry. Fry the meat in the remaining hot oil, first on a high heat for about 1 minute on each side and then on a medium heat while turning for about 2 minutes.
Remove, wrap in aluminium foil and keep warm. Sauté the carrots, spring onions and celery in the frying oil for about 5 minutes. Season with salt and pepper. Season meat with salt and pepper and arrange on vegetables. Spread herb butter on the meat and cover and let it melt. Garnish vegetable pan with lemon wedges