These are some of the best, most impressive dishes you can make with little effort. Some of the dishes in this episode take longer to cook than our usual 15 minute meals. However, the preparation takes only a few minutes. This video features: Rack of lamb with cippolini onions, Filet roast (beef tenderloin), Roast chicken legs, Roast potatoes and onions, Roast root vegetables, Strawberry, tomato, arugula salad with balsamic vinaigrette. When you cook for yourself you can Save Money, Eat Healthier, Live Greener and Have Fun!
|For ingredients, please watch the video.|
Preheat oven at 350.
For roasting lamb rack, sear French cut lamb rack in hot olive oil until it turns brown.
Once done, rub dijon mustard over the rack and marinate with herbed bread crumbs.
In a baking dish covered with aluminium foil, caramelize small cippolinionions with olive oil, butter, brown sugar and lemon juice. Place the marinated lamb rack on the top of the onions and pop the tray in oven.
Roast for 20-25 minutes at 350.
For roasting beef filet, trim off fat from beef tenderloin piece as shown in the video.
Cut the garlic cloves into strips and immerse into cleaned meat. Place it on the baking tray lined with aluminium foil and rub salt and pepper on the meat.
Layer organic bacon slices on the top of meat, pop tray into oven and cook for 20-25 minutes.
For roasted chicken, clean and trim off fat from kosher chicken legs as shown in the video. Place it on the baking tray lined with aluminium foil and sprinkle salt, pepper and sweet paprika over chicken. Pop tray into oven and cook for 2 hours.
For roasting root vegetables, in a baking tray place, required root vegetables rubbed with olive oil and salt. Pop into oven and bake for 20-25 minutes.
For roasting onion and potatoes, mix chopped vegetables with olive oil, salt, pepper and pop the dish into oven. Bake for an hour.
For salad, combine, sliced strawberries, chopped tomatoes and chopped arugula.
For dressing, mix together olive oil, balsamic dressing and fresh mustard in a small bowl for blending well.
Add dressing, salt and pepper to the salad bowl and toss well.
Serve roasts with prepared salad and enjoy!