baking meats
- Started 11 years ago
- Last post 2 months ago
- 107 Responses
- shapesalad2
- tried it, good results. looks so bad at first, starts boiling even... but keep at it.shapesalad
- Akagiyama4
3 pounds (1360g) New York strip roast
2 tablespoons extra virgin olive oil, divided
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
1 teaspoon instant chicken stock
3 pounds (1360g) fingerling potatoes, rinsed and patted dry
2 tablespoon unsalted butter
3 garlic cloves, minced or grated
1 sprig of thyme, chopped
1 sprig of rosemary, chopped
2 tablespoons chopped parsley1. To make the roast beef and garlic butter potatoes: Preheat your oven to 450°F (230ºC). Place the New York strip roast on a tray, cutting board, or plate, fat side up. Rub the roast with 1 tablespoon olive oil and season all sides generously with salt, pepper, and instant chicken stock like you would make a crust around the meat. Set aside.
2. In a small bowl, combine butter, garlic, parlsey, thyme, and rosemary.
3. Place the potatoes in a roasting pan and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then combine with the garlic herb butter mixture. Toss the potatoes in the butter mixture to coat well.
4. Arrange the beef roast on top of the potatoes and place it in the oven for about 15 minutes at 450ºF (230ºC). Reduce the oven temperature to 325°F (160ºC) and continue roasting for approximately 1 1/4 hours for medium doneness – 145°F (60ºC) on a meat thermometer.
5. Transfer the meat to a cutting board. Loosely tent the roast beef with foil and let stand for 20 minutes to allow the juices to flow back into the meat. Slice the roast beef across the grain and serve with the roasted potatoes and a dollop of herbed butter. Enjoy!
- Akagiyama5
- We call it "fritada" here, looks tasty, bon appétit!!OBBTKN
- Holy molycruddlebub
- thought for a second it was one of those things where you squint and see Jesus's face.scruffics
- Oh my fuck.Continuity
- YupYakuZoku
- sted2
- Akagiyama0
Harissa Roasted Leg of Lamb
INGREDIENTS
UNITS USM
5 1/2 – 6 1/2 lb leg of lamb, bone-in.
8–10 fat garlic cloves
2 shallots, quartered
3–4 tablespoons Harissa Paste
2 tablespoons preserved lemons(or 1 tablespoon lemon zest)
2 teaspoons salt
2 teaspoon cumin
1 teaspoon caraway seeds, optional
1 teaspoon pepper
2 tablespoons fresh thyme (or one tablespoon dried)
2 tablespoons olive oil
1/2 cup thick whole milk yogurt, plain
Optional: roasting vegetables- potatoes, carrots, parsnips, onions, etc.INSTRUCTIONS
Prep the Lamb: Trim the fat off the leg if you prefer a leaner version -or leave some on for extra flavor. See notes. Score all sides of leg 1/2 inch deep, 1 1/2 to 2 inches apart (crosshatch if you like), sprinkle generously with salt and bring to room temp for at least 1 hour.Preheat oven to 350F
Make the Marinade: Place garlic, shallot, Harissa paste, preserved lemon, salt, cumin, pepper, caraway seeds, thyme and olive oil in a food processer and pulse until uniformly chopped. Add the yogurt, pulse a few times (don’t blend or it will get runny). Taste for heat, adding more harissa paste to taste.
Assemble: Place the lamb over a rack in a roasting pan. Lift the bone end of the leg straight up and brush the underside of the leg with the Harissa Yogurt getting into the slits and cuts as best you can. Lay it down over the rack, brush the remaining marinade over the top, getting into slits and lathering it up generously. Nestle in any roasting veggies you like (toss with olive oil and season with salt and pepper first.) You could brush any remaining marinade on the veggies if you like.
BAKE: AT 350F, plan on 20 minutes per pound for rare to medium-rare so plan on roughly 2 hours. Place lamb on the lower third of the oven, loosely covered with a foil “tent” for one hour. Remove foil and check temp. Because every oven is different, keep an eye on the roast after the first hour, checking every 20 minutes or so for over-browning. You can always re-tent with foil if getting too dark. A little color is good here, but you don’t want it to burn. (If you leave the fat on, you can always carefully brown using the broiler, at the end to help crisp up that fat.)
Once the roast reaches 125-130F at the thickest end, pull it out, tent it again and let it rest 15-20 minutes before cutting into it, allowing the juices to remain in the meat, which will help keep the meat tender.