Variations

Other pork cuts may be roasted as in basic recipe: full loin, loin ends, boneless loin, fresh ham, shoulder.

Roast Loin or Rack of Veal with Sage and Apples

Substitute loin or rack of veal for pork in the basic recipe. Use brown stock instead of white stock.

Roast Stuffed Shoulder of Lamb

Portions: 10 Portion size: 5 oz (150 g) meat and stuffing 2 floz (60 mL) gravy

Metric

Ingredients

Stuffing:

Ingredients

Stuffing:

4 oz

125 g

Onion, fine dice

1 tsp

5 mL

Garlic, chopped fine

2 floz

60 g

Olive oil, vegetable

oil, or butter

3 oz

100 g

Soft, fresh bread

(about 2 cups)

crumbs

13 cup

80 mL

Chopped parsley

12 tsp

2 mL

Dried rosemary

14 tsp

1 mL

Black pepper

12 tsp

2 mL

Salt

1

1

Egg, beaten

as needed as needed as needed as needed

Boneless lamb shoulder, about 4 lb (1.8 kg) Oil Salt Pepper

Dried rosemary

3. Lay the lamb shoulder out flat, fat side down.

4. Spread the lamb with the stuffing and roll it up. Tie the roll tightly.

5. Rub the meat with oil, salt, pepper, and rosemary.

6. Place the meat on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the meat (not into the stuffing).

7. Place in a 325°F (165°C) oven. Roast the meat about 1hours.

125 g

Mirepoix: Onions, chopped Carrots, chopped Celery, chopped

8. Place the mirepoix in the bottom of the roasting pan. Baste the meat with fat and continue to roast until the thermometer reads 160°F (71°C). Total cooking time is about 212 hours.

9. Remove the roast from the pan and let stand in a warm place.

4 oz to taste to taste

125 g to taste to taste

Flour

Brown beef stock or lamb stock Tomatoes, canned Salt Pepper

Per serving:

Calories, 390; Protein, 31 g; Fat, 25 g (57% cal.); Cholesterol, 120 mg; Carbohydrates, 11 g; Fiber, 1 g; Sodium, 275 mg.

10. Set the roasting pan over high heat to clarify the fat and finish browning the mirepoix. Drain off about three-fourths of the fat.

11. Add the flour to the pan to make a roux, cooking it until it is brown.

12. Stir in the stock and tomatoes and bring to a boil. Simmer, while stirring, until the gravy is thickened and reduced to about 112 pt (750 mL.).

13. Strain and skim excess fat.

14. Season to taste with salt and pepper.

15. Slice the roast crosswise, so that each slice contains stuffing in the center. When slicing, be careful to keep the slices from falling apart. Serve each portion with 2 oz (60 mL) gravy.

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