The long weekend begs for a large comforting homecooked meal. It’s often turkey, roast beef, or lamb. Over the Easter long weekend a leg of lamb is traditional. Often having to be preorder in preparation ahead of time from your grocers butcher.
I feel that cookery should be fun. Easy and at a reasonable price for two, I find a beautiful French pork roast something we haven’t often had. Once armed with Jamie Oliver’s recipe I begin.
Ensure to always defrost your meat. Dry it properly before seasoning and browning. Cooking from frozen will result in a very dry peice of meat. That even seasoning or gravy can’t save.
First begin by slicing the slab of fat crisscross patter across the entire slab. This will alow the patter to butterfly open looking beautiful. Coat the roast in good olive oil. Season with sea salt and pepper.
Get the roasting pan hot on the stove while you Preheat the oven at 400°. Then in the heated roaster brown the pork roast on all sides.
Leaving the jackets on 4 yellow onions slice them into quarters from the top leaving the core connected. Open up the sliced. Once the roast is browned set it aside. Place the onions and 3 to 5 still jacketed garlic cloves, in the center of the roasting pan and steady the pork roast on top, bones up. Place in the oven and cook for 30 minuets. While boiling whole potatoes on the stove. I even kept the skin on them.
At 30 minuets pull out the roast from the oven, place the cooked potatoes around the roast and with a fork squish them add more jacketed garlic cloves season he potatoes with sea salt and a few gluges of good olive oil. Season the pork roast with mortered garlic and thyme and rosemary and a touch of olive oil.
Place back into the oven for another 45 minuets to an hour. Time may vary depending on size of the roast.
Once completed squish the potatoes a little more and dejacket the garlic cloves and squeeze out their centers onto your potatoes.
Pair this meal with a crunchy zesty salad. Garnished with feta cheese.