Showpiece roasts … beef, lamb, and pork

Sunset, Wntr, 1992

Handsome, savory, and quick to prepare, these roasts meet the demands of hectic holiday schedules. Select the cut of beef, lamb, or pork that you prefer.

Roast Loin of Pork with Cranberry-Chili Relish

3 cups fresh or frozen cranberries

3/4 cup sugar

1 tablespoon finely shredded orange peel

1 cup orange juice

1 or 2 fresh jalapeno chilies, stemmed, seeded, and minced

1/4 cup minced shallots

1 boned, rolled, and tied centercut pork loin (3 1/2 to 4 lb.)

Orange wedges

Salt

Set aside 1/4 cup cranberries. In a food processor or with a knife, coarsely chop remaining cranberries. Put the chopped fruit into a 2- to 3-quart pan. Add sugar, orange peel, orange juice, chili, and shallots. Bring to a boil over high heat. Reduce heat and boil gently, uncovered, stirring often until mixture thickens slightly, 8 to 10 minutes.

Place pork, fat side up, on a rack in a 12- by 15-inch roasting pan. Roast in a 375|degrees~ oven until a thermometer inserted in center of thickest part of meat registers 155|degrees~, 55 to 65 minutes. Measure out 1/2 cup of the cranberry relish; brush it on the roast as it cooks, adding frequently and using all of it. Transfer roast to a platter.

Garnish with reserved cranberries and orange wedges. Slice meat crosswise and accompany with remaining relish and salt to add to taste. Makes 8 to 10 servings.

Per serving: 451 cal.; 27 g protein; 28 g fat (10 g sat.); 23 g carbo.; 73 mg sodium; 102 mg chol.

Peppered Beef Rib Roast with Peppers

2 tablespoons black peppercorns

1/4 cup dry juniper berries

1 center-cut beef standing rib roast, about 8 pounds

1 tablespoon salad oil

1 1/4 pounds small (about 1-in.-diameter) onions, unpeeled

4 large red or green bell peppers, halved and seeded

8 medium-size Anaheim chilies

1/2 cup each gin and regular-strength beef broth (or use 1 cup broth)

In a blender or food processor, whirl peppercorns and juniper berries until coarsely ground. Rub beef all over with half the oil, then half the seasonings.

Set beef, fat up, on a V-shaped rack in a deep 12- by 17-inch roasting pan. Place onions in pan. Roast in a 325|degrees~ oven for 1 hour, then add bell peppers and chilies to pan. Lightly brush all vegetables with remaining oil; sprinkle with remaining peppercorn mixture.

Cook, basting vegetables once or twice with pan juices, until a meat thermometer inserted in thickest part of meat indicates desired doneness: 130|degrees~ to 135|degrees~ for rare, about 1 1/2 hours longer; 140|degrees~ to 145|degrees~ for medium, 2 hours longer; or 150|degrees~ to 155|degrees~ for well done, 2 1/4 hours longer.

Lift meat and vegetables to a board or platter and keep warm. Tilt pan; skim off and discard fat. Add gin to pan, place over high heat, and carefully ignite (not beneath a vent, fan, or overhang). When flames subside, add broth and bring to a boil, stirring to loosen browned bits. Pour into a serving dish.

Carve meat as shown above. Offer sauce to spoon over meat and vegetables. Makes 8 servings.

Per serving: 1,126 cal.; 67 g protein; 86 g fat (34 g sat.); 12 g carbo.; 189 mg sodium; 244 mg chol.

Sage-stuffed Leg of Lamb

1 large onion, minced

2 large stalks celery, including some leaves, finely chopped

3 tablespoons olive oil or salad oil

1 tablespoon ground sage or 3 tablespoons minced fresh sage leaves

Pepper

1 1/2 cups coarse soft white bread crumbs

Salt

1 leg of lamb, 5 to 6 pounds, boned but not tied

1 cup dry red wine

Celery leaves, optional

In a 10- to 12-inch frying pan over medium heat, frequently stir onion and celery in oil until vegetables are very limp and golden, about 20 minutes. Stir in sage, 1/2 teaspoon pepper, and crumbs. Remove from heat and add salt to taste.

Lay lamb flat, boned side up, between sheets of plastic wrap. Pound with a flat mallet until meat is evenly 1 inch thick. Pat stuffing over meat to within 1 1/2 inches of edges. Roll up meat from a narrow side, then tie snugly with string at 1 1/2-inch intervals, tucking in ends of meat. Place lamb, seam down, on a rack in a shallow 12- by 15-inch roasting pan.

Roast in a 400|degrees~ oven until a meat thermometer inserted in thickest part of meat indicates desired doneness: 140|degrees~ for rare, 55 to 60 minutes; 150|degrees~ for medium, about 1 hour; or 160|degrees~ for well done, 1 to 1 1/4 hours.

Lift meat to a board or platter and keep warm. Tilt pan; skim off and discard fat. Add wine to pan and bring to a boil over high heat, stirring to loosen browned bits; pour into a serving dish. Discard string; garnish meat with celery leaves. Thickly slice roast crosswise and offer sauce to season portions. Makes 8 to 10 servings.

Per serving: 419 cal.; 35 g protein; 26 g fat (9.7 g sat.); 5.7 g carbo.; 131 mg sodium; 123 mg chol.

Roast Pork Loin with Cumin

1 tablespoon cumin seed

1 tablespoon coarse-ground pepper

3/4 teaspoon grated orange peel

1 boned, rolled, and tied center-cut pork loin (3 to 3 1/2 lb.)

1/2 cup minced shallots

1/2 cup orange juice

1/2 cup dry white wine

1 1/2 cups regular-strength chicken broth

5 teaspoons cornstarch

Fresh cilantro (coriander) sprigs