It's time! The days are getting shorter, the wind is blowing and it's a bit colder; autumn has arrived. After a summer full of salads, barbecues and easy dishes, the time has come for us to eat differently. Because the colder weather calls for a hearty, warm meal so that we have enough energy to get through the days. So it's time for soups, stews and stews again. What better than making delicious autumn dishes in a roasting pan.
Why a roasting pan?
Toasting an entire meal in one pan is an easy way to quickly put a tasty meal for your family on the table on a weeknight or during a busy weekend when most of the time is spent on shopping. You put the meat, fish or poultry and the vegetables together with some seasonings in a roasting pan, put it in the oven and in about an hour or so, depending on how long it takes to prepare the meat, you have a complete dinner ready. .
To roast in the oven, you must first invest in a good roasting pan. You could also use a baking dish, but these are usually not as big as a roasting pan. Moreover, oven dishes are usually made of glass or earthenware and usually have no lid, while a roasting pan is usually made of metal (stainless steel, aluminum or cast iron), can be supplied with grid and/or lid and is also available in much larger sizes. Roasting pans are specially made for use in the oven, but can also be used on a hob or gas stove. Blade slides may be a bit more expensive, but they are durable, easy to clean and will last a lifetime.
Once you've mastered roasting your food, you can vary various recipes in any way you want. Remember that faster roasted meats, such as fish and chicken breasts, should be paired with faster-cooking vegetables such as mushrooms, peppers, and yellow squash; while roast beef, chops and whole chickens can be roasted along with potatoes, carrots and other root vegetables.
Here's a roasted casserole recipe to try
Roast lamb with root vegetables
Ingredients
3 pounds boneless leg of lamb
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
3 cloves garlic
2 tablespoons olive oil
1 teaspoon rosemary
4 parsnips and/or carrots
2 pounds other mixed root vegetables (potatoes, onions, celeriac, and kohlrabi are good choices)
This is what you will do
Pat the lamb dry and set aside. Mix the salt and pepper in a small bowl. Peel and finely chop the garlic and add it to the bowl along with 1 tablespoon of olive oil. Add the rosemary. Combine this into a paste. Rub the ingredients over the lamb. Roll up the lamb and tie it with kitchen twine. Let the lamb marinate in the pasta for at least an hour.
Preheat an oven to 200 degrees. While the oven is heating, bring the lamb to room temperature. Peel and cut the parsnips and/or carrots. Cut them in half lengthwise and cut out the tough core in the parsnip. Place about 1 teaspoon of olive oil in the bottom of the roasting pan. Line up the carrots and/or parsnips in the center of the pan and place the lamb on top. Cut the other vegetables into pieces. Place them around the lamb, drizzle with the remaining olive oil and sprinkle lightly with salt. Place the pan in the oven.
After about 40 minutes, remove the roasting pan from the oven and toss the vegetables in the pan. Return to the oven. Lower the oven and let it simmer in the oven for about half an hour. About 1 hour and 15 minutes total cooking time is good.
Let the meat rest covered to keep warm, for at least 15 minutes and up to 30 minutes before slicing. This makes the meat more tender and juicier.
Cut it into slices, put the vegetables next to it and serve.
Enjoy your meal!
