16
convection bake or bake setting with a rack
in position A.
Place hens on the baking tray lined with
parchment paper or aluminum foil. Roast for
35 t
o 45 minutes until juices run clear when
thigh is pierced with the tip of a knife.
Serve with steamed rice.
Nutritional information per serving
( based on 4 servings):
Calories 408 (35% from fat) • carb. 7g • pro. 57g
• fat 16g • sat. fat 4g • chol. 178mg
• sod. 776mg • calc. 37mg
Standing Rib Roast
This dish is a real treat. Be sure to serve it
with popovers (page 7).
Makes 6 to 10 servings
1 5 to 6 pound standing rib roast
(2 to 3 ribs), butcher’s cut*
3 cloves garlic, peeled
1 tablespoon coarsely ground or
cracked black pepper
1 tablespoon kosher or coarse sea
salt
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 tablespoon extra virgin olive oil
2 large onions, roughly chopped
2 large carrots, peeled and roughly
chopped
Remove roast from refrigerator 1 hour before
roasting.
Insert the metal chopping blade into the
Cuisinart
®
Food Processor. With the machine
running, drop the garlic through the feed
tube and process to chop, about 5 seconds.
Scrape the work bowl and add the pepper,
salt, fresh herbs and olive oil. Process for
10 seconds. Rub this mixture all over the
exterior of the meat and let stand. (This may
be done ahead and rubbed on the meat.
Cover and refrigerate until 1 hour prior to
roasting.)
Preheat Cuisinart
™
Brick Oven to 400ºF on
convection bake or bake setting with a rack
in position A.
Scatter the chopped onion and carrot on
the baking sheet lined with aluminum foil.
Arrange roast, bone side down, fat side up,
on top of the vegetables on the baking sheet.
Roast in preheated oven for 30 minutes and
then reduce heat to 350°F and roast for 13
minutes per pound. The total time is about 1
hour 20 minutes to 1 hour and 40 minutes.
Internal temperature when checked with a
thermometer should be about 120-125°F.
Meat will continue to cook as it rests, and the
internal temperature will go up another 5 to
10 degrees. Let roast rest at least 10 to 20
minutes before carving.
*A “butcher’s cut” standing rib roast is the
easiest to carve. The butcher removes the
chine bone and separate the meat from the
bones to create a boneless rib roast. Then
the meat is tied onto the bone cradle with
butcher’s twine for roasting. This allows for
the flavor from the bones, and keeps the
meat moist. Fat should be trimmed to a ¼-
inch thickness.
Nutritional information per serving
(based on 10 servings):
Calories 560 (75% from fat) • carb. 2g • pro. 32g
• fat 46g • sat. fat 18g • chol. 123mg
• sod. 492mg • calc. 33mg • fiber 0g
Rack of Lamb
with Parmesan and
Herb Crust
An impressive special occasion meal.
Serves 2
1 rack of lamb, frenched to the bone**
(approximately 1.5 pounds)
½ ounce Parmesan cheese
1 tablespoon fresh rosemary leaves
½ tablespoon fresh thyme leaves
½ cup panko (Japanese bread crumbs)
1 teaspoon roasted garlic purée***
¾ teaspoon kosher salt
½ teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
Preheat Cuisinart
™
Brick Oven to 425ºF
on convection bake or bake setting with a
rack in position A. Line the baking tray with
aluminum foil.
Insert metal chopping blade in Cuisinart
®
Food Processor. With the machine running,
drop the Parmesan through the feed tube
