Hearty Roasts

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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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