Tips on how to make the perfect roast dinner?!


Question: roast lamb

Marinade

1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
1/4 teaspoon of fresh ground pepper
2 Tbsp olive oil

Blend ingredients in a blender, just a few pulses until well mixed.


Lamb Roast

1 (6-pound) leg of lamb, bone-in or boneless. If boneless, the leg should be tied up with kitchen string by butcher.
Marinade
Salt


1 Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak. Marinate for several hours, or overnight, in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator at least 30 minutes before putting in the oven to help bring the lamb closer to room temperature before roasting.

2 Preheat oven to 425°F. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings. Place the empty roasting pan in the oven while the oven is pre-heating. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.



3 Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Pat dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert a meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. Place directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings.

4 Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional hour (for a 6 pound roast), about 10-12 minutes per pound. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.

Note that the method of cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan. If you are cooking the roast in a roasting pan, rack or not, start the roast at 450°F and then reduce the heat to 325°F. Also, the shape of the roast will have an impact on the cooking time. Our roast was rather long and thin, so it cooked up fairly quickly. A thicker roast may take longer than expected.

At this point start checking the meat thermometer. Note that every time you open the oven door, you'll need 10 minutes or so to bring the oven back up to temperature, thus slowing down the cooking process. So, don't check too often. Remove from the oven anywhere from 130°F to 135°F for medium rare. Lamb should never be cooked until well done or it will be too dry. Let stand for 10 minutes before carving. Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.



5 While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.

Serves 8 to 10. Serve with some homemade mint jelly for an added treat.


Roast beef and Yorkshire pudding

Serves 6



Preparation time overnight

Cooking time 1 to 2 hours






Ingredients
Fore rib beef (about 4 kgs/9 lbs), French trimmed, boned and rolled
olive oil
salt
freshly cracked black pepper
For the Yorkshire pudding
3 eggs
115g/4oz flour
275ml/? pint milk
beef dripping
salt



Method
1. Preheat the oven to its highest setting.
2. Rub the beef with the olive oil, salt and pepper all over.
3. Put a heavy-based roasting tray on the hob and when hot, add the beef.
4. Sear the beef quickly on all sides to colour and crisp the outside.
5. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.
6. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
7. Remove from the oven and place on a board or tray for resting.
8. Loosely cover with foil and rest the meat for a minimum of 40 minutes before carving, letting the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it becomes easier to carve.
9. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
10. Add the milk, stirring constantly, until you have a runny batter.
11. Leave this to rest, covered, in the refrigerator for up to 12 hours.
12. Place 1cm/?in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/?in of beef dripping across the bottom.
13. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
14. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
15. Serve immediately with the carved roast beef.


Answers: roast lamb

Marinade

1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
1/4 teaspoon of fresh ground pepper
2 Tbsp olive oil

Blend ingredients in a blender, just a few pulses until well mixed.


Lamb Roast

1 (6-pound) leg of lamb, bone-in or boneless. If boneless, the leg should be tied up with kitchen string by butcher.
Marinade
Salt


1 Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak. Marinate for several hours, or overnight, in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator at least 30 minutes before putting in the oven to help bring the lamb closer to room temperature before roasting.

2 Preheat oven to 425°F. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings. Place the empty roasting pan in the oven while the oven is pre-heating. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.



3 Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Pat dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert a meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. Place directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings.

4 Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional hour (for a 6 pound roast), about 10-12 minutes per pound. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.

Note that the method of cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan. If you are cooking the roast in a roasting pan, rack or not, start the roast at 450°F and then reduce the heat to 325°F. Also, the shape of the roast will have an impact on the cooking time. Our roast was rather long and thin, so it cooked up fairly quickly. A thicker roast may take longer than expected.

At this point start checking the meat thermometer. Note that every time you open the oven door, you'll need 10 minutes or so to bring the oven back up to temperature, thus slowing down the cooking process. So, don't check too often. Remove from the oven anywhere from 130°F to 135°F for medium rare. Lamb should never be cooked until well done or it will be too dry. Let stand for 10 minutes before carving. Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.



5 While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.

Serves 8 to 10. Serve with some homemade mint jelly for an added treat.


Roast beef and Yorkshire pudding

Serves 6



Preparation time overnight

Cooking time 1 to 2 hours






Ingredients
Fore rib beef (about 4 kgs/9 lbs), French trimmed, boned and rolled
olive oil
salt
freshly cracked black pepper
For the Yorkshire pudding
3 eggs
115g/4oz flour
275ml/? pint milk
beef dripping
salt



Method
1. Preheat the oven to its highest setting.
2. Rub the beef with the olive oil, salt and pepper all over.
3. Put a heavy-based roasting tray on the hob and when hot, add the beef.
4. Sear the beef quickly on all sides to colour and crisp the outside.
5. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.
6. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
7. Remove from the oven and place on a board or tray for resting.
8. Loosely cover with foil and rest the meat for a minimum of 40 minutes before carving, letting the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it becomes easier to carve.
9. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
10. Add the milk, stirring constantly, until you have a runny batter.
11. Leave this to rest, covered, in the refrigerator for up to 12 hours.
12. Place 1cm/?in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/?in of beef dripping across the bottom.
13. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
14. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
15. Serve immediately with the carved roast beef.

brown on both sides before roasting
roast with onion,carrot, tatos, garlic start 250 and after 1 hour crank to 400 for 45 min finish at 350

make sure to turn the oven on lol

no really peel all your veg the night before and double check the cooking tmes for your meat so that everything is ready at the same time

Like a Roast Beef dinner? Please (Edit) be more specific!

Go to allrecipes.com and find the best rated answer

get a big pan with cover. add ur tenderized roast n onion,n flover cube. 1/2 way threw add potatoes,n other veggies,herbs n bast everything. 1 hour later,everything should be done. don't 4get 2 make gravey with the drippings. ur knock everyone socks off!

if you have a large roast and fast cooking veggies like potatoes, let the roast cook for a couple hours before adding the taters or you'll just have MUSH. cabbage adds nice flavor, i made my roasts for a long time without cabbage... i was going to make one for dinner tomorrow but i havent got any cabbage :(

Prepare the roast by rubbing with spices first.
Set it on a rack in the roasting pan to keep out of fat.
Use a meat thermometer for perfect degree of doneness.
Let it sit a few minutes after cooking, before slicing.

Sirloin tip, rump, or eye of round roast...all good. Slow bake at 250 degrees, in a covered pan or pot...the roast needs that hot condensation of liquids to keep it moist. Put 1-2 cans of beef broth, chicken, ham, or pork in the bottom of the pan...combines with the roast drippings into a delightful gravy, and also is part of the condensation process. When your cooking thermometer is 140-150, it should be rare inside...at 160, it should be medium rare, 170-180, medium to medium well...always follow a cooking temperature chart for temps on the # of pounds of meat...but, the temperatures are very accurate.
Take it out of the pan and let it rest on a serving dish...it will keep cooking a little...let it rest about 10-20 minutes...serve with any vegetables you or your guests like!

get some1 else to do with it

Let the meat thaw on its own for a day...do not microwave or anything-this can take away flavor. Invest in a crock-pot if you dont have one. Use 2 or 3 cans of beef broth and put that into the crock pot use any types of seasonings (salt,pepper, garlic, parsley, seasonal...whatever) turn the crock pot on low and let it just set all day long**start this at 12ish...** then 1/2 an hour before you want to eat it crank it up to high. During the day while it is on low use a bastor and baste it every 45 min or so....let the juice really soak into it.

buy a chicken if you like chicken i skin and remove all the fat etc on mine cook it in the oven has it is i never add lard,fat oil etc then cook your cabbage with lemon juice and water and baked the parsnips buy part boiling them with there skins on and brush them down with oilive oil and for roast patatoes i buy the frozen ones they are like fatterning. add gravy if you wish

I've used this receipe for many years and it was given to me by my grandmother. Use a nice Sirloin Tip Roast ( have the guy at the meat counter trim off the big grissle parts then roll and tie with string. If they use those mesh like things to keep the roast together you will lose a lot of the good meat juices you want for your gravy.) If the roast is frozen you need to thaw in refrigerator for a day or two depending on size of roast. Next I put the roast on the cutting board and allow it to come to room temperature. Preheat oven to325-350 degrees. No higher. Season the roast with all your favorite spices. (I use kosher salt, ground pepper, garlic salt and onion powder). Make sure you use enough to cover it pretty well. Whatever is left on the cutting board I will roll the roast through to cover any places I missed. Place roast, fat side up, on a removeable roasting rack in a good roasting pan (especially if I'm making gravy.) Place roast on middle shelf and close the door. About the time you can really start to smell it, it's time to start checking the temp using an instant read thermometer. (between 1-1 1/2 hrs) I cook mine to about 130-135 degrees. Place roast on carving platter and cover loosely with foil. Temperature will increase 5-10 degrees during this resting stage, about 15 min. Leave roasting pan on stove top. Set the pan on a couple burners set at medium high. When the dripping start to sizzle, add a good sprinkle of flour over all of it. Using a good whisk, whisk to a pasty state and then start using (your choice here) any water from veggies or potatoes, beef broth, or just plain cool water from tap. Continue whisking until gravy coats the back of your serving spoon. Adjust spices (add more) to taste. Carve roast into 1/4-1/2 in. thick slices and serve with mashed potatoes and veggies. Voila! you're done. This has always been a no fail dinner for me. The meat is med rare. If you like it more done, cook until temp is 140-150 degrees. Hope you enjoy!

First off, get a good cut of meat. Prime Rib or Standing Rib Roast is excellent.

Make a few small slits into the meat with a small sharp knife(through the top fat) and then push some garlic into all the slits.

Stand the roast up on the bone end.

Use a meat thermometer for sure!

Put it in a pre-heated hot oven (400F) for a half hour then reduce the heat to about 300 or even 275 until its done.

The veggies? depending on how small you cut them would depend on when you put them in.

While the meat is resting (it needs to rest for about 10 minutes) tented with foil, you can put the oven to broil and then brown your potatoes. (after you drain off the juice to make gravy) Take any other veggies out that you don't want browned.

You've made me hungry! hehehe
Enjoy your lovely dinner.





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