Meat's

ROSEMARY GARLIC PORK RIB ROAST WITH ROASTED CARROTS AND ONIONS

• 3 bunches small thin carrots (not baby
  carrots, about 2 pounds)
  
• 3/4 pound small white onions,
  halved lengthwise
  
• 3 bacon slices, chopped
• an 8 rib pork rib roast
  (about 4 1/2 pounds)
  
• 2 garlic cloves, sliced thin
• 1/4 cup small leaf clusters from fresh
  rosemary sprigs
  
• 1/4 cup water
• 1 tablespoon chopped fresh parsley leaves

Garnish:

fresh rosemary and parsley sprigs

Preheat oven to 350°F.
In a large roasting pan combine carrots and
onions and sprinkle with bacon.

Trim fat on pork roast to 1/4 inch thick. With
a paring knife make shallow slits in fat about
1 inch apart and in each insert a garlic slice
and a rosemary leaf cluster. Season roast with
salt and freshly ground black pepper and
arrange, fat side up, on vegetables. Roast
pork and vegetables 1 hour and 20 minutes, or
until pork registers 160°F. on a meat
thermometer. Transfer pork to a platter and
let stand 15 minutes.

Pour off fat from pan. To pan with vegetables add
water and cook over high heat, stirring to loosen
brown bits, until most liquid is evaporated. Toss
vegetables with parsley.

Arrange vegetables on platter with pork and
garnish with rosemary and parsley sprigs.

Serves 6.

ROSEMARY, LEMON, AND GARLIC LEG OF LAMB WITH ROASTED POTATOES

• 2 large lemons, zest of 1 removed in strips
  with a vegetable peeler
  
• 1/4 cup fresh rosemary leaves
• 3 large garlic cloves
• 2 tablespoons olive oil
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• a 7-pound leg of lamb (ask butcher to remove
  pelvic bone and tie lamb for easier carving)
  
• 2 1/2 pounds small red potatoes
• 3 tablespoons minced fresh chives

Garnish:

fresh rosemary sprigs and lemon wedges

Preheat oven to 350°F.
Cut off and discard pith from zested lemon and cut
off and discard zest and pith from other lemon.
In a saucepan of boiling water blanch zest 1
minute and drain in a colander. Cut each lemon
crosswise into 6 slices.

In a small food processor blend rosemary, garlic,
zest, 1 tablespoon oil, lemon juice, and salt
until mixture is chopped fine.

With tip of a small sharp knife cut small slits
all over lamb and rub rosemary mixture over lamb,
rubbing into slits. Arrange lemon slices in
middle of a large roasting pan and arrange lamb
on them. Roast lamb in middle of oven 45 minutes.

Quarter potatoes and in a saucepan cover with
salted cold water by 1 inch. Bring water to a
boil and cook potatoes, covered, 5 minutes.
Drain potatoes in colander and in a bowl toss
with remaining tablespoon oil. Arrange potatoes
around lamb and sprinkle with salt and pepper
to taste.

Roast lamb and potatoes, stirring potatoes
occasionally, 55 minutes, or until a meat
thermometer registers 140°F. for medium-rare.
Transfer lamb to a cutting board and let stand
15 minutes. Increase temperature to 500°F. and
roast potatoes and lemons in one layer 5 to 10
minutes more, or until golden. Transfer
potatoes and lemons with a slotted spoon to
bowl and toss with chives. Transfer potato
mixture to a platter.

Serve lamb, sliced thin across grain, with
potatoes, garnished with rosemary and lemon
wedges.


Serves 6.