TRADITIONAL ROAST
Leg Of Lamb
1 | (3 to 4 lb.) Leg of Lamb | 2 Tbsp. Butter or margarine, melted |
1 | Small Red pepper, finely chopped | 1 tsp. Rosemary |
1 | Small Yellow pepper, chopped | 1/2 tsp. Basil |
1/2 tsp. Tarragon
Preheat Roaster Oven at 400°F for 20 minutes.
Arrange meat on Rack. Combine remaining ingredients; stir until well mixed. Spread evenly over meat. Place Rack into preheated Cookwell. Cover; roast 10 minutes. Reduce temperature to 325°F. Roast
Serves 6 to 9
Pork Tenderloin
1 | (6 to 8 lb.) Pork tenderloin | 1 | Lb. Mushrooms, sliced |
1 tsp. Italian herb seasoning | 6 | Red onions, sliced | |
6 | Baking apples, cored, quartered | 1/2 Cup Butter or margarine | |
Preheat Roaster Oven at 425°F for 20 minutes. Add butter; Cook until melted. Arrange meat in center of preheated Cookwell. Cover; roast 8 minutes. Turn meat over. Cover; roast 8 minutes.
Reduce temperature to 350°F. Add remaining ingredients, except apples. Cover; roast
Serves 12 to 14
B-B-Q Ribs
6 to 8 Spare ribs | 1 Bay leaf |
1 Large onion, chopped | 2 cups |
Preheat Roaster Oven at 425°F for 20 minutes. Arrange meat on Rack and place in preheated Cookwell. Add onion, bay leaf and enough hot water to cover meat. Cover; roast 2 hours or until meat is tender.
Carefully lift Rack out onto large tray with sides. Remove Cookwell; pour out and discard hot water. Clean cookwell.
Set Cookwell into Heatwell. Cover; preheat to 425°F. Place Rack with meat into Cookwell; brush sauce evenly over meat. Cover; roast 25 to 30 minutes or until sauce is set and edges begin to brown.
Serves 8
Whole Chicken
1 | (4 lb.) Whole Chicken | 1 | Tbsp. Parsley, minced |
1 | Tbsp. Olive or vegetable oil | 2 | Tbsp. Paprika |
Preheat Roaster Oven at 425°F for 20 minutes.
Rub skin with oil; rub on seasonings. Place bird on Rack and place in preheated Cookwell. Cover; reduce temperature to 375°F.; roast 1 hour or until meat thermometer reaches 180°F.
Serves 2 to 3
NESCO→ | 18 |
