Monday, January 2, 2012

Le Creuset roaster

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.)

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