Cuisinart TOB-175BC Instruction and Recipe Booklet - Page 15
Standing Rib Roast, Rack of Lamb, with Parmesan and, Herb Crust
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Place hens on the baking tray lined with aluminum foil. Roast for 35 to 45 minutes, or 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. Thirty minutes before roasting, preheat oven to 450°F. 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 400°F 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 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 ¼inch 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 Japanese bread crumbs (panko) 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 425°F 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 until finely chopped. Add the rosemary and thyme. Turn machine on for about 30 to 45 seconds until the herbs are finely chopped. 15