A couple of years ago I found a recipe for roasting prime rib that called for preheating the oven to 500 degrees and then turning off oven and letting the roast cook. Of course, I forgot to bookmark the recipe. Can anyone help?
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.