caraway seeds

When we think “roast”, we most commonly refer to beef, but that need not be the case.  A pork roast is a fine and economical way to feed a large crowd.  Boneless cuts also do especially well for serving a crowd.  Roasted lamb is always a treat.  And while they are all called “roasts”, they really don’t even have to be cooked uncovered to qualify.  Tougher cuts do wondrously well when braised in a pot with stock or wine. The recipe below is delicious, lean roast that doesn’t produce many drippings.  But, if you’d like to serve it with gravy, […] Read more »