2 veal shoulder arm or blade steaks, cut 1″ thick (about 2 lb)
2 baking potatoes (about 1 lb), each cut lengthwise into 8 wedges
1 lemon, cut lengthwise into 8 wedges
1/2 cup frozen peas, cooked
2 Tbsp olive oil
3 large cloves garlic, minced
1 tsp dried oregano
Carve veal; season with salt. Serve with potatoes, lemon and peas.