How to Make It
Preheat the oven to 325°. Season the veal all over with salt and pepper. Heat the olive oil in a medium ovenproof skillet. Add the veal and cook over high heat, turning once or twice, until browned all over, about 4 minutes. Add the sliced garlic cloves and marjoram sprigs to the skillet and roast the veal in the oven for about 45 minutes, turning the meat once or twice, until an instant-read thermometer inserted in the center registers 135°. Let the meat rest for 15 minutes.
Meanwhile, in a small bowl, combine the lemon juice and zest with the chopped marjoram and minced garlic clove. Season with salt and pepper.
Carve the veal roast into 1/2-inch-thick slices and transfer to plates. Spoon the marjoram-lemon mixture over the veal and serve with Porcini Risotto.