Succulent Roasts

From pork to lamb to beef, few dishes are as satisfying as a perfectly cooked roast.

Rack of Lamb

Rack of Lamb

The classic presentation for a roasted rack of lamb calls for frenching the meat—removing the layer of muscle and fat that extends to the end of the rib bones.Matt Taylor-Gross
Roast Chicken

Roast Chicken

Few dishes are as satisfying, inviting, and uncomplicated as a well-roasted lemon and herb chicken.Antoine Bootz
Pork Fillet with Seared Broccoli and Cracklings

Pork Fillet with Seared Broccoli and Cracklings

An easy pork recipe that doubles down on crispy skin. Get the recipe for Pork Fillet with Seared Broccoli and Cracklings »Chris Tonnesen
Brined and Roasted Turkey

Brined and Roasted Turkey

Brining turkeys has become de rigueur in many American households—this recipe shows you how it's done.Vanessa Rees
Roasted Rack Of Lamb with Roasted Pumpkin and Chickpea Salad

Roasted Rack Of Lamb with Roasted Pumpkin and Chickpea Salad

The flavors of fall and winter are perfectly represented in this simple and elegant meal. Get the recipe for Roasted Rack Of Lamb with Roasted Pumpkin and Chickpea Salad »Farideh Sadeghin
Roast Chicken with Saffron and Lemon

Roast Chicken with Saffron and Lemon

Roast chicken is a classic dish all over the world. In this beautiful version from Spain, the bird is rubbed with musky, floral saffron and stuffed with bright lemons and fresh rosemary before being popped in the oven.Andre Baranowski
Bacon-Wrapped Stuffed Pork Loin

Bacon-Wrapped Stuffed Pork Loin

Pork loin is lean—wrapping it in bacon helps keep it juicy as it grills.Todd Coleman
Cuban-Style Chicken Stew (Fricasé de Pollo)

Cuban-Style Chicken Stew (Fricasé de Pollo)

Nitza Villapol, the legendary Cuban cook and author, taught generations of islanders and exiles to make this hearty chicken stew. It draws flavor from alcaparrado, a mix of pimento-stuffed olives and capers, and sweetness from raisins.Andre Baranowski
fire-roasted duck and pheasant with red currant jelly

Fire-Roasted Duck and Pheasant with Red Currant Jelly

Fred Morin and Dave McMillan of Joe Beef in Montreal cook a mix of birds over flames and embers, using hooks and chains to suspend and rotate them (different-size birds will cook at different speeds). "The spin, the way the fat drips down, all combines to make a wonderfully burnished bird," says McMillan. Ambitious home cooks can hang birds using twine or wire over a backyard fire, or simply roast birds on a rack set in a roasting pan in the (indoor) oven. Get the recipe for Fire-Roasted Duck and Pheasant with Red Currant Jelly »Christina Holmes
Roast Veal with Sour Cherries

Roast Veal with Sour Cherries

Use only sour cherries for this hearty Russian dish; sweet cherries will yield a result that is overly cloying. See the RecipeBrooke Slezak
Roast Chicken with Root Vegetables

Roast Chicken with Root Vegetables

If you can properly roast a chicken, you can cook almost anything.Christopher Hirsheimer
Standing Rib Roast with Bordelaise Sauce

Standing Rib Roast with Bordelaise Sauce

Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation. Get the recipe for Standing Rib Roast »Ben Fink
Mojo-Marinated Pork Shoulder Roast (Pernil Asado Con Mojo)

Mojo-Marinated Pork Shoulder Roast (Pernil Asado Con Mojo)

Pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.Todd Coleman
Crispy Roast Pork

Crispy Roast Pork

This luscious, Caribbean-inspired preparation for garlicky roast pork works especially well with the cut known as picnic shoulder.André Baranowski
Prime Rib

Prime Rib

See the RecipeAndré Baranowski
Roasted Leg of Lamb with Potato Fennel Gratin

Roasted Leg of Lamb with Potato Fennel Gratin

See the RecipeAndré Baranowski
Roasted Fresh Ham with Orange Glaze

Roasted Fresh Ham with Orange Glaze

Fresh uncured ham makes a wonderful holiday roast: It's a good, big cut for a party, tender and marbled but not fatty. Oranges, with their clean, citrusy spark, are an excellent foil for the pork's rich taste. See the recipe for Roasted Fresh Ham with Orange Glaze »Christopher Hirsheimer
Rosemary Roast Pork Loin

Rosemary Roast Pork Loin

A whole pork loin and some rosemary, plus salt, pepper, and oil are all that's needed for this simple centerpiece dish.Brian Doben
Roast Shoulder of Lamb

Roast Shoulder of Lamb

Though Herdwick lamb is not available in this country, a good conventional lamb will do just as well. A light dressing of pan juices and roasted onions complements the tender and juicy lamb shoulder well.Christopher Hirsheimer
Indian-Style Lamb Pot Roast

Indian-Style Lamb Pot Roast

Belonging to the family of slow, steam-cooked moghul dishes called dum pukht, this lamb is coated in a spice paste made with saffron, coconut, almonds, and yogurt. This pot roast is typically prepared in a South Asian clay pot called a handi.Landon Nordeman
Sara's Roast Chicken with Sage and Garlic

Sara's Roast Chicken with Sage and Garlic

Simple roast chicken flavored with parsley, lemon, sage, and garlic makes an elegant and impressive meal.Andre Baranowski
Rack of Lamb with Rosemary and Thyme

Rack of Lamb with Rosemary and Thyme

This simply-seasoned rack of lamb is roasted to the perfect tenderness.Andre Baranowski
Prosciutto-Wrapped Roast Pork Loin

Prosciutto-Wrapped Roast Pork Loin

Wrapping pork loin in prosciutto not only keeps the roast especially juicy, but it adds wonderful, salty flavor.Todd Coleman
Herbed Roast Turkey

Herbed Roast Turkey

Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin. See the recipe for Herbed Roast Turkey »André Baranowski
Apricot-Ginger Glazed Ham

Apricot-Ginger Glazed Ham

A glaze made with apricot and ginger adds a sweet note to salty roasted ham.Todd Coleman
Porchetta

Porchetta

This dish of pork loin wrapped in pork belly is wonderfully decadent.Todd Coleman
Roasted Lamb with Rosemary (Arni me Dendrolivano)

Roasted Lamb with Rosemary (Arni me Dendrolivano)

Roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor.Penny De Los Santos
Roasted Lamb Shoulder and Vegetables (Saneeyeh Bil Fern)

Roasted Lamb Shoulder and Vegetables (Saneeyeh Bil Fern)

This dish calls for slow-roasting lamb over okra, green beans, and eggplant until the lamb is tender and the vegetables have absorbed some of its juices.Todd Coleman
Canard aux Olives (Roast Duck with Olives)

Canard aux Olives (Roast Duck with Olives)

This bistro favorite calls for a rich sauce, made by simmering green olives, herbs, and stock, to accompany roast duck.Landon Nordeman
Crispy Roast Pork (Siew Yoke)

Crispy Roast Pork (Siew Yoke)

With a luscious interior and perfectly crisp crackling, this is everything roast meat should be.Todd Coleman
Easy Provençal Lamb

Easy Provençal Lamb

This versatile recipe calls for roasting a leg of lamb with a medley of vegetables, and all ingredients cook in one pan. A few hours later, you have the most succulent roast lamb, and the tomatoes and pan juices become the sauce.Courtesy Clarkson Potter
Salt-Roasted Sea Bass with Celery Salsa Verde

Salt-Roasted Sea Bass with Celery Salsa Verde

Encrusting whole fish with a salt-and-egg white mixture keeps the fish incredibly moist as it roasts.Todd Coleman
Roast Leg of Lamb with Potatoes

Roast Leg of Lamb with Potatoes

For this simple Sicilian Easter dish, cosciotto di agnello con patate, a leg of lamb is roasted over a bed of potatoes.Todd Coleman
Quinoa-Stuffed Pork Loin

Quinoa-Stuffed Pork Loin

Fill pork loin with a basil-scented quinoa stuffing made with grapes, pecans, and shallots.Anna Stockwell
Whole Roasted Branzino with Fennel and Onions

Whole Roasted Branzino with Fennel and Onions

Onions and fennel provide a flavorful base for whole roasted fish.Todd Coleman
Puerto Rican Roast Pork Shoulder (Pernil Asado)

Puerto Rican Roast Pork Shoulder (Pernil Asado)

We adapted the recipe for lechon, a roasted whole pig, for pork shoulder.Penny De Los Santos
Sauerbraten German Pot Roast

Sauerbraten (German Pot Roast)

The secret to the shimmering roux that tops this classic German roast is a pinch of sugar; it gilds the gravy as it balances the lemon and pickling spices in the dish. See the recipe for Sauerbraten »Todd Coleman
Herb-Roasted Turkey with Hominy, Oyster, and Sausage Dressing

Herb-Roasted Turkey with Hominy, Oyster, and Sausage Dressing

Rubbing the turkey with olive oil and fresh herbs yields a moist, flavorful bird with crisp skin. An apple cider gravy and a dressing of hominy, sausage, and oysters add richness to the festive Thanksgiving centerpiece.Beth Rooney
Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse)

Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse)

Juniper berries and caraway seeds give braised pork a floral, woodsy flavor. Wrapping it in bacon keeps the meat moist. Get the recipe for Braised Pork Roast with Root Vegetables »Todd Coleman
Roast Leg of Lamb with Apples and Fennel

Roast Leg of Lamb with Apples and Fennel

Babette Hayes shared her recipe for this succulent roast, which is cooked alongside apples and fennel, perfumed with garlic and rosemary, and has a sweet-tart crust from a glaze of red currant jelly and pomegranate molasses. Ask your butcher to partially expose the shank, which you can use as a sort of handle for easier carving.James Oseland
Jamaican Jerk Chicken

Jamaican Jerk Chicken

Full of fiery chiles and warm spices, the all-purpose seasoning for this dish can be used as a rub on pork, goat, fish, and vegetables, as well as chicken.Todd Coleman
Roast Chicken with Herbed French Fries

Christian Delouvrier's Roast Chicken with Herbed French Fries

In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umami-rich mixture of soy sauce and butter.Todd Coleman
Piccolo Pete's Prime Rib

Piccolo Pete's Prime Rib

Prime rib is a beloved Omaha steakhouse specialty. One of our favorite versions comes from Piccolo Pete's, where the meat is rubbed with Italian spices and blasted with high heat to form a flavorful crust.Ariana Lindquist
Roast Turkey with Celery-Root Stuffing and Giblet Gravy

Roast Turkey with Celery-Root Stuffing and Giblet Gravy

Celery root brings an earthy dimension to the stuffing for this crisp-skinned bird, which is dressed in a white wine, giblet, and mushroom gravy.Michael Kraus