Roasts are among our favorite all-occasion main dishes. From the simplest roast chicken to the most spectacular crown roast, this cooking method creates juicy meat and flavorful pan drippings from which to make gravy or just drizzle over the finished dish.
Fennel seed, thyme, and rosemary make a fragrant rub for this holiday-worthy main course. Whole heads of garlic cook along with the beef, becoming tender and sweet.
Also known as prime rib, this standing rib roast is rubbed with a mixture of olive oil, flour, salt, pepper, and sugar, which forms a golden crust as the meat cooks. Serve this roast with the traditional accompaniments of horseradish cream, roasted potatoes, and Yorkshire pudding.
A golden-brown roast chicken with pan gravy is one of the world's most comforting and delicious meals. Cooked with aromatics including onions, lemon, and thyme, this juicy bird makes a perfect dinner with roasted potatoes and a simple green salad. If you like, roast two chickens and enjoy the leftovers in sandwiches, salads, or casseroles.
A glorious prime rib of beef roast marinates overnight in a rub of orange zest, dried bay leaves, and chopped fresh sage. Par-boiled potatoes roast to a golden brown in the aromatic pan drippings as the meat cooks.
This beef tenderloin roast is seasoned with horseradish, grainy mustard, garlic, rosemary, and thyme, and seared in the oven at 500 degrees to create a flavorful crust. For maximum juiciness, be sure to let the tenderloin rest for at least 15 minutes before slicing.
A puree of preserved lemons, rosemary, and mint is rubbed over boneless leg of lamb and refrigerated overnight to marinate before roasting. Preserved lemons are made by packing lemons in salt and allowing them to sit for at least a month, creating a distinct, mellow lemon flavor and edible rind. The lemons can be made at home or purchased from a specialty grocer.
The fragrant and flavorful seasoning rub for this prime rib roast is made by mashing together rosemary, lemon zest, garlic, and anchovy fillets. Serve the roast with a creme fraiche, horseradish, and marjoram sauce.
Bread stuffing with wild mushrooms and celery root is sandwiched between duck breast halves, which are tied with butcher's twine and roasted. This recipe also works very well with chicken breasts.
A brown sugar and spicy mustard glaze, traditionally used on ham, is wonderful on roasted turkey too. This turkey is first rubbed with butter and roasted until beginning to brown, and is then brushed with the tangy-sweet glaze during the last hour of cooking.
A boneless rib-eye roast is seasoned simply with salt and pepper, and served with balsamic-glazed shallots and a red-wine pan sauce. The meat roasts for 30 minutes in a 500-degree oven to create a flavorful seared crust, and then finishes cooking to a juicy medium-rare at 325 degrees.
This Greek-style leg of lamb is rubbed with lemon zest, garlic, and rosemary. Yukon Gold potatoes are boiled just until tender and then roasted alongside the lamb to become browned and crisp.
Boneless leg of lamb is studded with slices of garlic, rubbed with lemon juice and marjoram, and marinated in the refrigerator for at least 12 hours and up to a day. For even cooking, be sure to bring the meat to room temperature before roasting.
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