Roast Veal with Marjoram
Ingredients
- One 2 1/2-pound bone-in veal loin roast, bones frenched
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves—2 thickly sliced, 1 minced
- 4 marjoram sprigs plus 1 tablespoon chopped marjoram
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- Porcini Risotto , for serving
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