Recipes tagged with « Roast »
Roast Lamb Leg with Buckwheat Honey and Golden Carrots
Roasted lamb leg, glazed with buckwheat honey and balsamic, slow-cooked till just rare then rested to medium. Served on carrots and whole garlic cloves, with a honey-enriched chicken stock sauce thickened with roux. Substituted yellow carrots with heirloom multicolored for flavor depth. Added a touch of smoked paprika for subtle warmth. Carrots and garlic caramelize beneath meat, infusing layers. Sauce balanced sweet, savory, and tangy, with reduction key. Timing flexible, rely on visual and tactile cues. Resting crucial to keep juices intact. A side of creamy parm polenta recommended.
Greek-Style Veal Roast
Veal shoulder roast braised low and slow with caramelized onions, garlic, sun-dried tomatoes, and green olives. Slow reduction of red wine and herbs for a thick sauce. Wrapped airtight in foil to lock moisture, resulting in fork-tender meat. Adapted to avoid common dryness pitfalls and bring subtle acidity. Serves 8 with potatoes or seasonal vegetables.
Rosy Cider Chicken
Roast whole chicken stuffed with savory aromatics and tart fruit. Uses sparkling rosé cider for bright acidity and subtle bubbles. Apple swap to Gala or McIntosh for sweetness balance. Leek replaces onion—milder, adds depth. Thyme swapped for marjoram giving earthy floral notes. Butter brushing sears skin crisp, locks moisture. Slow cooking with cider steeps flavors into meat and fruit. Aromas of roasting poultry with faint fruit esters fill air. Clear juices signal doneness, not just time. Easy to sub fresh herbs if none on hand. Perfect for cozy dinners with simple roasted potatoes on side.
Lamb Leg with Herb Crust and Rosemary Jus
Boneless leg of lamb roasted with a garlic-parsley crust infused with fresh tarragon and sage instead of rosemary and thyme. Served with a reduced red wine and beef broth jus scented with lemon zest and a sprig of rosemary for perfume. Adjusted water quantity. Roasting starts hot to seal juices then lowered for even cooking. Internal temp guides doneness. Pan juices strained for a glossy sauce. Substitutions for herbs and liquids included. Practical tips on handling bones and cracking the crust. Timing flexible with sensory cues to avoid dry meat or bitter sauce.
Roast Beef Ribeye Madeira Sauce
A hefty ribeye roast rubbed with aromatic spices and slow-roasted alongside root vegetables wrapped in foil. The resting phase in a cooling oven lets flavors deepen while juices redistribute. A rich Madeira and pickled green peppercorn sauce thickens to coat the beef. Blue cheese, toasted walnuts, fresh herbs dress the roasted vegetables for contrast. Timing relies on color and texture cues; adjust for oven quirks. Substitutions accommodate availability: sherry for Madeira, pecans for walnuts. Rustic, hands-on method rewarding patience and attention to heat retention and seasoning balances.
Slow-Roasted Beef Twist
Large beef roast browned then cooked low and slow. Onion and garlic form a rich bed, wine and herbs add depth. Butter swapped for duck fat, red onion replaced with shallots for subtle sweetness. Fresh rosemary instead of dried thyme. Slightly adjusted times for tenderness. Resting carefully, thin slicing. Serve with a rustic mash or root veggies.