*from Cook's Illustrated
Our grass-fed Katahdin lamb is well known for its mild flavor and for that reason, you don't need much seasoning when it comes to cooking lamb. The meat carries such excellent flavor, we hate to mask it too much behind heavy seasoning. Try out this simple recipe to enjoy a restaurant quality feast.
*from NY Times Cooking, by Aleksandra Crapanzano
Easter is just around the corner, and in many households, roasted lamb is on the menu. If you are looking for a fresh way to prepare your traditional leg of lamb, check out this recipe from the NY Times Cooking page. It is guaranteed to have your guests asking for seconds.
* from Spark Recipes
Lean and versatile, this recipe is the little black dress of your healthy recipe arsenal. Cook this roast on a Sunday and enjoy it throughout the week. We used no salt, just pepper for a truly flavorful roast.
*from Stupid Easy Paleo
Here is an awesome paleo spin on a classic pot roast recipe. The exciting part of pot roast is the versatility of the meal - you can change the vegetables around to what you have in the cupboard or experiment with different spices (use small amounts to start!) in order to not get tired of the roast.
*from The Daring Gourmet
"...let me stress one thing I learned from my mom about cooking roasts: Probably THE single most important factor to the flavor of the finished roast is to fry it until it’s very browned on all sides before cooking it. That is the KEY to a deliciously flavorful roast so whatever you do, don’t skip that step! And don’t be afraid to get it good and browned. Not only will it greatly enhance the flavor of the roast itself, but all those burnt bits on the bottom of the pan is what will give the gravy that irresistibly wonderful flavor.
Wine-Braised Chuck Roast With Onions
This tender chuck roast makes two meals. Most of the meat is sliced and served with onion gravy, accompanied by egg noodles, and the rest gets shredded and saved for a warm beef salad. You might want to round out the first meal with a green salad or sautéed spinach.