23
7. To serve, thinly slice lamb and serve with the Yogurt-Tahini Sauce and
toasted pita bread.
Nutritional information per serving (lamb; based on 10 servings):
•
Calories 208 (52% from fat)
•
carb. 1g
•
pro. 23g
•
fat 12g
•
sat. fat 3g
•
chol. 73mg
•
sod. 435mg
•
calc. 23mg
•
fiber 1g
Rosemary-Sage Pork Roast
This delicious pork roast is a great and easy main dish for entertaining.
Makes 6 to 10 servings
1
cup (250 ml) kosher salt
1
cup (250 ml) granulated sugar
3
quarts (2.83 L) water
1
pork roast, (3 to 4 pounds (1.5 kg - 1.8 kg)
Marinade:
3
garlic cloves
1
tablespoon (15 ml) fresh rosemary
1
tablespoon (15 ml) fresh sage
1
tablespoon (15 ml) Dijon mustard
1
teaspoon (5 ml) kosher salt, plus more for sprinkling
1
teaspoon (5 ml) freshly ground pepper, plus more for
sprinkling
2
tablespoons (30 ml) extra virgin olive oil
1. Dissolve salt and sugar with the water by whisking in a large mixing
bowl that will fit into your refrigerator. Submerge the roast in the brine
solution and refrigerate up to 4 hours.
2. While roast is soaking, prepare the marinade. Place the metal chopping
blade into the Cuisinart
®
Food Processor. With the machine running,
drop the garlic through the feed tube and run until finely chopped. Add
the rosemary and sage and pulse until chopped. Add the mustard, salt
and pepper. Turn the processor on and while running, pour the olive oil
through the feed tube. Reserve until ready to use.
3. Once the roast has soaked, remove from brine, rinse and pat dry with
paper towels. Sprinkle the roast all over with kosher salt and freshly
ground pepper. Evenly rub the marinade all over the roast and allow to
stand at room temperature for 30 minutes.
4. Tie the roast evenly with butcher’s twine for even roasting and fit onto
the spit. Secure well with the skewers.
5. Adjust the rack to position 1 and place the baking pan on top of it. Fit
the spit into the oven and set to the Meat setting on the Rotisserie
function at 425°F (220°C) for 60 minutes. The internal temperature
should be 145°F (63°C) for medium.
6. Using the rotisserie grip, remove the pork from the oven. Allow to rest
for at least 5 to 10 minutes before carving.
Nutritional information per serving (based on 10 servings):
Calories 292 (51% from fat) • carb. 1g • pro. 34g
• fat 16g • sat. fat 3g • chol. 102mg • sod. 339mg
• calc. 14mg • fiber 0g
Roast Beef with Horseradish Sauce
Only a handful of ingredients but this dish packs a lot of flavour.
The Horseradish Sauce yields more than you may need for the full roast,
but keep it on hand for sandwiches for the next day.
Makes 8 to 10 servings
Roast Beef:
1
eye round roast, (2 to 3 pounds)
1½
teaspoons (7 ml) olive oil
1
teaspoon (5 ml) kosher salt
1
teaspoon (5 ml) freshly ground black pepper
