My brother and sister-in-law gave me a beautiful oval 5-qt Le Creuset roaster for Christmas. It's beautiful. It's a great addition to the other enameled cast-iron pieces I own -- a perfect size for a chicken, a small roast, or a pot of sauce or soup.
To christen it, I roasted a 2.5-lb boneless lamb roast. Browned it in some oil, seasoned it well, then surrounded it with quartered onions and carrots. Covered the roast, and into a 350°F oven. An hour into the roasting, I made a paste of parsley, rosemary, garlic, and olive oil, and slathered it on top. I poured a bit of red wine around, too. Total time -- about 2 hours (N.B. the roast was nearly frozen solid when I started, so this is a longer roast time than if it has been thawed.)
Monday, January 2, 2012
Le Creuset roaster
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.