Roasted Rack of Lamb

Ingredients

3 racks of lamb, trimmed, bones frenched
Any lamb bones or trim from butcher
1 tbsp mustard
1 tbsp honey
1 tbsp chopped fresh rosemary
1 large onion, sliced
4 cloves garlic
2 cups brown stock or chicken broth
1 tbsp sweet butter, at room temperature
2 tbsp cornstarch

Method

  1. Preheat oven to 475°F.
  2. Season the racks of lamb with salt and pepper. Place them fat side down in a roasting pan. Add bones or trim. Place in the center of the oven and cook for 8 minutes.
  3. Remove the pan from the oven and pour off any grease. Turn lamb over; brush with the mustard and honey and sprinkle evenly with chopped fresh rosemary.
  4. Add the onion and garlic to the pan and return to the oven. Lower the temperature to 375°F and continue to cook another 8 to 10 minutes for medium-rare.
  5. Remove the lamb and set aside to rest.
  6. Pour off fat from the pan. Add stock and scrape up any brown bits. Pour into a small saucepan. Bring to a boil, skim the surface fat and simmer to reduce by about one-third (5 to 6 minutes).
  7. Combine butter and cornstarch into a paste. Whisk into the reduced stock to thicken and simmer another minute or two. Pass through a fine strainer.
  8. Cut the rack of lamb every two bones and arrange on a platter with sprigs or watercress of arugula. Drizzle with a little of the juices and serve. Pass the remaining juices in a sauceboat

Makes 6 servings.

Source: Met Home magazine

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Roasted Back Ribs of Manitoba Bison

Ingredients

2 bison rib racks (14 bones)
6 cloves garlic, chopped
5 sprigs fresh rosemary
2 Tbsp salt
1 tsp cracked black
pepper
1/4 cup canola oil
2 cups red wine
6 large carrots, chopped
2 large white onions, chopped 1 stalk celery, chopped
4 litres brown stock or chicken stock
barbecue sauce

Method

  1. Rub the ribs on all sides with garlic, rosemary, salt and cracked black pepper.
  2. Mix canola and wine, pour over ribs and let stand for two hours.
  3. Lay half of the carrots, onions and celery in a roasting pan. Place ribs flat in pan, covering with the remaining vegetables and stock. Cover tightly with foil and place in a 300°F oven for 2 hours. When done you should be able to pierce the meat between the bones with a butter knife. If you cannot, continue cooking for another 1/2 hour.
  4. Remove ribs from liquid and slice between the ribs, leaving meat on either side of the bone.
  5. Brush the ribs with your favourite barbecue or honey garlic sauce.
  6. Grill the ribs on the barbecue, keeping in mind that they are already cooked. The time on the grill is only to caramelize and adhere the sauce to the ribs. You may also finish the ribs in a 450°F oven with the sauce brushed on.
  7. To serve, garnish with fresh rosemary and serve with buttermilk mashed potatoes and seasonal roasted vegetables.

Makes 4 to 6 servings.

Source: ciao! magazine

Peruvian-style Roasted Chicken

Ingredients

5 oz salt
1 x 3-1/2 lb chicken
French fries to serve

Marinade

2 tablespoons black pepper
3 tablespoons oregano
3 tablespoons ground cumin
1/4 cup stout
1 teaspoon mustard
5 tablespoons white wine vinegar
1 teaspoon chopped rosemary

Method

  1. Put the salt in a bowl and mix together with 2 cups water until the salt dissolves completely. Immerse the chicken in the brine and let soak for 18 hours.
  2. Prepare the marinade by mixing the black pepper, oregano, cumin, stout, mustard, white wine vinegar, and rosemary in a bowl.
  3. Remove the chicken from the brine and transfer it to the marinade bowl. Cover with plastic wrap and marinate for 5 hours in the refrigerator.
  4. Preheat a rotisserie oven to 350°F/180°C.
  5. Once marinated, remove the chicken from the bowl and slide it onto the spit of the oven, tying the legs with kitchen string to secure them.
  6. Roast the chicken for 1 hour, or until golden. Remove from the oven, let the chicken rest for 15 minutes, and cut it into quarters.
  7. Serve the chicken with fries and any sauce of your choice.

Makes 4 servings.

Source: Peru – The Cookbook

Italian-style Pot-Roasted Lamb with Tritta

Ingredients

1 large shoulder of lamb, about 1 kg
4 oz tritto (see recipe below)
1-1/4 cups dry white wine
2 good sprigs fresh rosemary
l tbsp juniper berries
salt and pepper to taste

Method

  1. Preheat the oven to 350°F/180°C.
  2. Heat a flameproof and ovenproof casserole, or use a baking tray and cover it with foil later. Heat over a medium flame without oil.
  3. When the pan is really hot, drop in the lamb shoulder. Singe it for a minute on one side then turn it and do likewise. Remove from the heat.
  4. Now throw in the tritto, the white wine, the rosemary and the juniper berries. Cover well and set to bake. After 1 hour, check the liquid. Top it up to its original volume with water, if necessary.
  5. Thirty minutes before serving, remove the lid. Season the juices with salt and pepper, and carve to serve.

Makes 4 servings.


Tritto

Ingredients

1 medium onion
1 carrot
1 clove garlic
1/2 stick celery
1 bay leaf
1 sprig rosemary
6 fresh sage leaves
enough olive oil to cover when the ingredients are packed

Method

  1. Very finely dice all the ingredients into 1/8-inch dice (or use a food grinder or processor).
  2. Sift the pieces together so they are thoroughly mixed.
  3. Cover with olive oil. Try not to use for at least 12 hours. (The tritto should be packed quite tightly.)

Source: The Complete Italian Cookbook

Italian-style Roasted Pork Belly Stuffed with Herb

Ingredients

5 to 6 pound fresh boneless lean pork belly, skin on
1 large onion, sliced

Marinade

1 tablespoon toasted fennel seeds, coarsely ground
1-1/2 tablespoons minced fresh sage
1-1/2 tablespoons minced fresh rosemary
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, grated or finely minced
1-1/2 tablespoons sea salt or Kosher salt
1 teaspoon sugar
1 teaspoon freshly ground black pepper
1 tablespoon fresh lemon zest
2 tablespoons light olive oil

Method

  1. Prepare the pork belly by first scoring the skin lightly in a diagonal checkerboard pattern, allowing for 1 inch between score lines. Take care not to cut through the skin entirely to the fat layer.
  2. Turn the pork belly skin side down, and use a two pronged roasting fork or a metal kebab skewer to poke 1 inch deep holes on the underside of the belly about 1 inch apart.
  3. Lightly toast fennel seeds in a dry pan. Mix with the other marinade ingredients in a bowl.
  4. Rub the marinade all over the pork belly, including the sides and the skin. Place the marinated pork belly skin-side up on a sheet pan, cover in plastic wrap, and place in the refrigerator overnight.
  5. Two hours before cooking, take the marinated pork belly out of the refrigerator and let it sit out at room temperature. When it’s at room temperature, position a rack in the lower third of the oven and preheat to 475ºF.
  6. Put the pork belly skin side down. Roll the pork belly from the uncut side until it reaches the other side of the pork belly. Tie the roast with string around the roast tightly several times, about 1-inch apart.
  7. Spread the sliced onion on a sheet pan, and add just enough water to cover the surface of the entire pan. Place the roast on top. If there are still lots of herbs and spices on top of the pork roast, brush them off the skin and place them on the sides, otherwise they will burn.
  8. Put the roast in the oven for 15 minutes at 475ºF. Rotate the roasting pan 180 degrees, and then roast for another 15 minutes.
  9. Reduce the heat to 325ºF, and continue roasting for 2 hours.
  10. Check the pan every 20 minutes, adding enough water to keep the pan juices from burning. It is important not to let the pan drippings burn, since you will be serving your porchetta with it.
  11. After 2-1/2 hours in the oven, the skin of the porchetta should be a slightly dark golden brown, and the diagonal scores are visible. To make the porchetta skin cracklin’ and crispy, turn the oven temperature back up to 450ºF.
  12. Roast the porchetta for another 10 to 15 minutes, and check it every 5 minutes, or until you see the skin bubble up. The skin on top of the roast will bubble up first, and, when this happens, place a long but narrow piece of foil on top of the roast lengthwise to cover the top end-to-end, leaving the sides of the roast exposed to the high heat. Keep roasting until the skin on both sides get more of that bubbly crackling look.
  13. Once the skin crisp up, take the roast out of the oven and let it rest for 15 minutes.
  14. Cut and remove the butcher’s string carefully, as it will be stuck to the skin. Transfer the roast to a serving plate, and cut the roast where the string was tied to get perfectly portioned 1-1/2-inch thick slices.
  15. Pour the pan juices through a strainer into a gravy separator. If you want more pan juices, pour hot water on the pan to deglaze it first. Pour the juices into a bowl or small gravy pitcher and serve on the side.

Makes 6 to 8 servings.

Source: The Wok of Life