Bonus recipes from the story Roasting: Perfecting Your Technique, from the Winter 2010/2011 issue

Nov 5th, 2010 | By | Category: Food + Cooking, From the Magazine, Main Course, Recipes

The following two recipes are excerpted from Julia Child’s The Way To Cook, courtesy of Savenor’s Market.

Roast Leg of Lamb

Roasting. 18–20 minutes per pound at 400 degrees Fahrenheit. Place the lamb fat side up on the rack in the roasting pan. Set in the middle level of the preheated oven. Baste several times with the accumulated pan fat. After 1 hour, start testing for doneness by taking the meat’s temperature, doing so quickly so the oven doesn’t cool off.

When is it done? The meat begins to take on a slight springiness when pressed, and after a reading of 110 degrees Fahrenheit the temperature rises rapidly. Plunge the point of the thermometer into the center of the bulge at the large end and wait 10 to 15 seconds, until the needle stops moving. 120 degrees Fahrenheit for very rare, 125 degrees Fahrenheit for rosy rare, 130 degrees Fahrenheit for pinky rare, and at 130 degrees Fahrenheit juices will begin to appear in the pan. At 140 degrees Fahrenheit for medium, there will be quite a bit of juice.

Resting before carving. As soon as the lamb is done, remove it from the oven and place on a board or a platter; discard trussing strings. The lamb should rest 15 to 20 minutes out of the oven before carving so that its juices can retreat back into the meat.

Roast Prime Rib of Beef

Roasting. 18 minutes per pound at 350 degrees Fahrenheit. Rub the exposed ends of meat with cooking oil. Arrange it fat side up in your roasting pan. Place the roast in the lower middle level of the preheated oven. In 1⁄2 hour check the oven to be sure all is going well; baste the ends of the meat with the fat accumulated in the pan. After 1 hour, strew chopped carrots and onions around the beef; baste them with the pan fat and sprinkle with thyme. Baste again in another 1⁄2 hour, and, when 2 hours are up, begin taking its temperature. When it has reached 120 degrees Fahrenheit, watch out—it rises quickly from now on.

When is it done? For rosy rare at the large end, the temperature should be 120 degrees Fahrenheit; the small end will be 125 degrees Fahrenheit—test rapidly but leave the thermometer in for a good 15 seconds.
Resting before carving. Remove the beef to a platter or carving board and discard trussing strings; let it rest at room temperature for 20 to 30 minutes, allowing the juices to retreat back into the meat (you’ll note the temperature will go up about 10 degrees as the meat juices gradually circulate from the hot surface to the interior.)

Carving. Cut a slice off one end, turn the roast up on that end, and slice straight across the top with a very sharp knife.

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