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The Lovely Roast from page 45
ture until
smooth. Stir in the bay leaf.
Return the roast and any accumulated
juices to the pot. Remove from heat.
Cover the pot with a lid or with foil and
transfer it to the preheated oven. Cook
for 2 1/2 -3 hours, turning the roast over
half-way through cooking. Remove from
the oven, adjust salt and pepper to taste
(for the sauce) and allow the roast to rest
for about 10 minutes before transferring
to a heated platter (with sides, if pos-
sible) and pouring the juices over. Slice
and serve. Makes 8 servings.
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Roast Prime Rib
Of Beef
I 9-10-pound prime rib
beef roast, excess fat trimmed
Kosher salt and pepper
8 cups chopped onions
1 Tbsp. chopped garlic
Preheat oven to 450E Place beef, fat side
up, in a large roasting pan or 2 stacked
disposable aluminum pans. Roast beef
30 minutes.
Reduce oven temperature to 350F.
Arrange the onions and garlic around
beef. Continue to roast the beef, uncov-
ered, for about 1 1/2 hours, stirring the
onions occasionally. Test the meat for
doneness by inserting a meat thermom-
eter into the thickest part of the beef (it
should register 125F to 130F for medium
rare). Cook a few minutes more if the
meat is not at the correct temperature.
Remove from oven (the meat will con-
tinue to cook as it cools), tent the beef
with foil and allow to stand for 20 min-
utes before serving (on a heated platter if
possible). Cut into thick slices against the
grain. Makes 8 servings.
Crown Roast Of Lamb
Your butcher can prepare the lamb
crown for you (basically, a crown roast is
2 racks of lamb tied together). Carve the
lamb rack at the table since this dish is a
show-stopper.
Kosher salt and freshly
ground pepper
I Tbsp. olive oil
1 Tbsp. balsamic vinegar
2 tsp. minced garlic
1/2 tsp. dried basil
1/4 tsp. dried oregano
I crown roast of lamb
(about 14 lamb chops)
Preheat oven to 450E Place the lamb in
a roasting pan and season it on all sides
with salt and pepper. Combine the oil,
vinegar, garlic, basil and oregano in a
small bowl and stir well. Use your hands
to rub this mixture over all sides of the
lamb.
Place the pan in the oven and roast,
uncovered, for about 20 minutes. Test the
meat for doneness by inserting a meat
thermometer into the thickest part of
the lamb (it should register 125-130F
for medium rare). Cook a few minutes
more if the meat is not at the correct
temperature.
Remove from oven (the meat will con-
tinue to cook as it cools), tent the lamb
with foil and allow to stand for 5 min-
utes before serving on a warmed platter
(if possible) and cutting into individual
chops. Makes 4 servings.
Veal Roast
Ask your butcher to prepare the veal by
tying it into a roast. If you don't have an
ovenproof pot (one where the handles
will not melt), make the first part of the
recipe in a regular pot or large skillet and
transfer it to a roasting pan or disposable
aluminum pan.
2 Tbsp. olive oil
One 2 1/2-3-pound veal roast
(tied)
2 cups chopped onions
1 Tbsp. dried parsley flakes
1 cup dry white wine
Kosher salt and pepper
to taste
3 bay leaves
Preheat oven to 375E Rub the veal with
the oil. Heat oil in a large pot or skillet
over high heat and brown the veal on all
sides. Remove the veal to a shallow bowl
to catch its juices (leave the drippings
— do not clean the pot), and set aside.
Place pot back on the stove. Add the
onion and parsley to the pot and once
the onions begin to fry, cook them, stir-
ring constantly, for about 5 minutes.
Return the veal to the pot with the
onions and season the meat and onions
with salt and pepper. Pour the wine over
the meat and tuck the bay leaves around
the veal.
Place the lid on the pot or cover it with
foil for about 1 hour, turning the meat
over and stirring the onions once during
cooking.
Remove the veal from the oven and
transfer to a warmed platter and allow
to stand for about 5 minutes. Cut the
strings from the veal roast and slice it.
Adjust the salt and pepper in the onions
and juices and spoon onions and the
cooking juices over the sliced veal. Makes
4 to 6 servings.
Horseradish Mustard Sauce
1 cup mayonnaise
1/4 cup white horseradish
3 Tbsp. spicy brown mustard
Combine all the sauce ingredients in a
small bowl and stir
well. Makes about 1 1/2 cups sauce. E
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