Lemon Herb Pot Roast Food

LEMON POT ROAST

Steps:

• Heat oil in Dutch oven and saute onion and garlic until tender.
• Add meat and brown on all sides, spooning onion mixture on meat.
• After browning, sprinkle with salt, pepper, marjoram & lemon peel.
• Add lemon juice and 1/2 cup water to pot.
• Cover & cook over low heat for 3-4 hours or until meat is tender.
• Baste occassionally with juices and add water as necessary.
• Test meat for tenderness, add potatoes & carrots and cook for 20 minutes till they are tender.
• Serve with noodles & asparagus.

HERB AND LEMON CHICKEN IN A CLAY POT

Steps:

• Mash Herbes de Provence into the softened butter until well blended.
• Rinse chicken inside and out and pat dry with paper towels.
• Soak clay pot and lid in cold water for 15 minutes.
• Meanwhile, place 1/2 lemon in cavity of chicken and truss chicken with kitchen twine. Fold wings under. Rub butter mixture over chicken. Sprinkle with salt and pepper.
• Slice remaining 1/2 lemon into 3 or 4 slices.
• After soaking, line bottom of pot evenly with onion, celery, carrot, garlic and lemon slices. Place chicken, breast side up, on top of vegies.
• Pour broth over chicken and cover pot with soaked lid.
• Place in a COLD oven and set heat at 450°F.
• Cook for 1 hour and 15 minutes, or until the legs move easily and skin is browned.
• (Lid can be removed the last 10 minutes, for crisper skin.).
• Transfer to a platter and let rest 10 minutes before carving. Serve with the pan juices and vegies, if desired.

HERB POT ROAST AND VEGETABLES

Steps:

• Heat oven to 350°.
• Place roast with all the vegetables in an ungreased 9x13-inch or larger baking pan.
• Sprinkle all the spices over the meat. This may seem really thick but its wonderful.
• Pour the water over the vegetables.
• Cover with foil and bake at 350° for 2 to 2 1/2 hours.
• Serve with the pan juices.

LEMON HERB POT ROAST

Steps:

• Combine seasoning ingredients; press onto roast.
• Heat oil in dutch oven; brown roast on all sides.
• Pour off fat.
• Add water;bring to a boil.
• Reduce heat, cover and simmer for 2 hours.
• Add vegetables, continue cooking, covered, for 40 minutes.
• Remove roast and vegetables to serving platter.
• Mix cornstarch, water, and basil.
• Stir into cooking liquid.
• Cook and stir 1 minute, until bubbly.