Known for its intensely beefy flavor, hanger steak is also sometimes called “butcher’s steak” because butchers often keep it for themselves. If you can’t find it, you can use sirloin tip steak, but it will cook more quickly.
Pesto Crusted Rack of Lamb
The four-step method for roasting these lamb racks—a quick sear for color and flavor, a brief rest so the meat can relax, a coating of bright, lemony parsley pesto and cheesy breadcrumbs, and then a roast in a hot oven—yields lamb that’s tender, tasty, juicy, and beautiful, to boot.
Slow-Roasted Leg of Lamb with Mint and Lemon
For a weekend spring dinner that yields plenty of leftovers for the week, try a whole leg of lamb. The lamb is rubbed with mint, lemon, and garlic and then roasted until juicy and tender.
Spice-Crusted Roast Pork Tenderloin
This six-ingredient spice rub is super-simple and super-flavorful. Try it on beef, chicken or even some fish.
Parmesan-Roasted Cauliflower
I am always shocked how much I like this simple recipe — one serving is NOT enough.
Grandma’s Roast Beef
Salting the meat for this recipe and letting it sit overnight helps season the meat and developed more flavor. To get a good crust and tender meat without overcooking, sear the roast on the stovetop and then finished it in a low oven.