Food

Hearty Roasts

October 9, 2008

From hearty pork roast to succulent roasted chicken, these 15 mouth-watering roast recipes from SAVEUR magazine are packed with flavor.

Roasted Leg of Lamb with Potato-Fennel Gratin — This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions. See the recipe for Roasted Leg of Lamb with Potato-Fennel Gratin »André Baranowski

Crisp Roast Pork — This luscious, Caribbean-inspired preparation for garlicky roast pork works especially well with the cut known as picnic shoulder. See the recipe for Crisp Roast Pork »André Baranowski

Roast Duck with Orange Sauce — The bright flavor of orange zest offsets the richness of the duck. See the recipe for Roast Duck with Orange Sauce »Maura McEvoy

Steam-Roasted Goose — This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin. See the recipe for Steam-Roasted Goose »Russell Kaye

Crown Roast of Pork with Corn and Apple Stuffing — A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece--and very easy to carve. **See the recipe for Crown Roast of Pork with Corn and Apple Stuffing »**Christopher Hirsheimer

Roasted Herbed Chicken and Vegetables — This one-dish meal of chicken and vegetables is flavored with lemon peel,garlic,and lots of fragrant herbs. See the recipe for Roasted Herbed Chicken and Vegetables »Andre Baranowski

Roasted Veal Breast with Shallot-Caper Stuffing — Roasting a veal breast renders it juicy and flavorful. See the recipe for Roasted Veal Breast with Shallot-Caper Stuffing »André Baranowski

Roast Beef with Yorkshire Pudding — A roast served with the savory pastry known as Yorkshire pudding could be called the quintessential British dinner. See the recipe for Roast Beef with Yorkshire Pudding »André Baranowski

Prime Rib — During the postwar restaurant boom, this classic roast was the epitome of fine dining. We happen to agree. See the recipe for Prime Rib »André Baranowski

Harvest Pork Loin — Made from the bounty of the fall season, this dish is the epitome of hearty comfort food. See this RecipeChristopher Hirsheimer

Roasted Fresh Ham with Orange Glaze — Oranges, with their clean, acidic spark, are an excellent foil for the ham's rich taste. See the recipe for Roasted Fresh Ham with Orange Glaze »Christopher Hirsheimer

Roast Chicken with Saffron and Lemons — The inspiration for this recipe comes from Spain, where saffron has a strong culinary influence. See the recipe for Roast Chicken with Saffron and Lemons »Owen Franken

Pork Roast with Corn Bread-Apple Dressing — This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us. See this RecipeRussell Kaye

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. See the recipe for Standing Rib Roast »Ben Fink

Onion- and Saffron-Roasted Lamb — We discovered this flavorful lamb dish--made tangy by the inclusion of ground sumac--courtesy of Middle Eastern food expert Charles Perry. **See the recipe for Onion- and Saffron-Roasted Lamb »**Owen Franken

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