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.
A sweet-tart sauce of orange, oregano, and parsley complements tender lamb chops. The process of removing the meat and fat from the bones is known as "frenching," and makes for an elegant presentation on the holiday table.
Roast a cumin-rubbed pork loin in a sweet and tangy sauce of orange juice, marmalade, and white-wine vinegar. Serve this Cuban-inspired roast with rice or potatoes.
Searing this tenderloin in a hot skillet and then roasting it in the oven ensures a flavorful, crusty exterior and a juicy, perfectly cooked interior. The roast is served with zesty mustard aioli.
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