Standing Rib Roast

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 to 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

This dish is a real treat. Be sure to serve it

with popovers (page 7).

Makes 6 to 10 servings

15 to 6 pound standing rib roast (2 to 3 ribs), butcher’s cut*

3 cloves garlic, peeled

1tablespoon coarsely ground or cracked black pepper

1tablespoon kosher or coarse sea salt

2tablespoons fresh thyme leaves

1tablespoon fresh rosemary leaves

1tablespoon extra virgin olive oil

2large onions, roughly chopped

2large 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

1rack of lamb, frenched to the bone** (approximately 1.5 pounds)

½ounce Parmesan cheese

1tablespoon fresh rosemary leaves

½ tablespoon fresh thyme leaves

½ cup panko (Japanese bread crumbs)

1teaspoon roasted garlic purée***

¾ teaspoon kosher salt

½ teaspoon freshly ground pepper

2tablespoons 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