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Prime Rib Roast



  • 10 lbs prime rib roast

  • 10 cloves garlic, minced

  • 2 tablespoons olive oil

  • 2 teaspoons salt

  • 2 teaspoons ground black pepper

  • 2 teaspoons dried thym



  • Place the roast in a roasting pan with the fatty side up.

  • Loosen the fat from the meat by cutting with a sharp knife.

  • In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme.

  • Spread the mixture under the fatty side and over it as well.

  • Secure with kitchen twine.

  • Let the roast sit out at room temperature, no longer than one hour.

  • Preheat the oven to 500 degrees.

  • Bake the roast in the preheated oven for 20 minutes, then reduce the oven temperature to 325 and continue roasting for an additional 60 to 75 minutes.

  • The Internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.

  • Allow the roast to rest for 10 to 15 minutes before carving so the meat can retain its juices.




Roast Leg of Lamb with Potatoes



  • 6 lbs bone-in leg of lamb (about)

  • 14 cloves garlic

  • 2 tablespoons dried oregano

  • 2 tablespoons rosemary

  • 1⁄3 cup olive oil

  • 1 cup red wine

  • 2 lemons, zest of

  • 3⁄4 cup fresh lemon juice

  • 1 tablespoon Dijon mustard

  • 1 teaspoon salt

  • 1⁄2 pepper

  • 8 large potatoes (1 per person) or 16 -24 small new potatoes, 2 to 3 per person

  • 2 tablespoons olive oil



  • Wash lamb well and pat dry.

  • Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.

  • Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice.

  • Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.

  • Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary.

  • Remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife.

  • Rub garlic-herb-mustard mixture over lamb, pressing into incisions.

  • Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.

  • Place on a rack in a shallow roasting pan.

  • Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole).

  • Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan, around the lamb.

  • Roast, uncovered, in 190 degrees C (375 F) oven for 1 ½ hours, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another 45 minutes (total roasting time – 2 hours and 15 minutes).




Pulled Pork (Crock Pot)



  • 4 -6 lbs pork butt

  • 2 large onions

  • 1 cup ginger ale

  • 1 (18 ounce) bottle of your favorite barbecue sauce

  • Barbecue sauce for serving (optional)



  • Slice one onion and place in crock pot.

  • Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 8 hours.

  • Remove the meat, strain and save the onions, discard all liquid. With two forks shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.

  • Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 1 to 2 hours on LOW.

  • Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.


*Please note the time is based on a 6qrt crockpot. Please use your judegement on timing.


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