Holiday Season Slow-Roasted Pork or Lamb | Rachael Ray | Recipe

For the slather paste, combine ingredients in food processor.Form a paste by pulsing several times. For the roast, pierce meat all over with small slits using sharp small knife.Season liberally with salt and pepper, slather with paste and refrigerate overnight.Bring to room temp 1 hour before cooking.

For the slather paste, combine ingredients in food processor. Form a paste by pulsing several times.     

For the roast, pierce meat all over with small slits using sharp small knife. Season liberally with salt and pepper, slather with paste and refrigerate overnight. Bring to room temp 1 hour before cooking.   

For the gremolata, finely chop herbs, nuts and zest together.  

To roast, preheat oven to 400°F, with rack at center. 

In a large Dutch oven, large cast-iron pan or roasting pan, arrange the onions and dried figs with red wine, about 2 cups warm bone stock with demi-glace and bundle of thyme and bay. 

Rachael Ray RUST-RESISTANT™ Cast Iron Skillet

cast iron skillet

Rachael Ray RUST-RESISTANT™ Cast Iron Skillet

Top with meat and roast 45 minutes, then cover with lid or 2 layers of heavy-duty foil and roast 3 hours until very tender. Let stand 30 minutes and serve with gremolata and sides of choice. 

ncG1vNJzZmivp6x7s63CoZiepKKWxrS0zrBlnKedZL%2Bmr8ipnKxnmKS5qrDAsmSsnZGovK950qWmsGWipK60wMSdZKmnoqB6sL6MpZimml2nrqS0wJ6jZqqRrg%3D%3D

 Share!