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Narrow Results You've Selected: Roast Main Course Easter Fall Remove all Source Saveur (6) Difficulty Medium (3) Easy (2) Hard (1) Main Ingredient Pork (3) Vegetables (2) Beef (1) Chicken (1) Fruit (1) Show all... Lamb (1) Potato (1) Cuisine American (2) Cuban (1) French (1) Southern/Soul Food (1) Topic Recipe (6) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Fall"; var omni_prop8 = "Technique:Roast,Course:Main Course,Occasion:Easter,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 09/14/2011 Rosemary-Rubbed Beef Tenderloin Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after. Issue #141 11/12/2007 Roasted Leg of Lamb with Potato-Fennel Gratin This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions. Issue #107 10/02/2007 Coca-Cola-Glazed Country Ham Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character. Issue #106 12/05/2005 Stuffed Bresse Chicken with Asparagus This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find. Issue #75 06/14/2007 Roasted Fresh Ham with Orange Glaze Fresh, unsmoked ham makes a delicious roast. Issue #42 03/19/2002 Monte's Ham This simple recipe makes a tasty ham. Issue #18