Best Sunday Roast Recipes

Sunday roast the story of British Sunday lunch Gambero Rosso from www.gamberorossointernational.com

The Classic Roast Beef

Ingredients:

- 1.5 kg beef roast
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- Salt and pepper to taste
- 4 medium-sized potatoes, peeled and quartered
- 4 carrots, peeled and chopped
- 1 onion, sliced
- 500 ml beef broth
- 2 tablespoons flour
- 2 tablespoons butter

Instructions:

1. Preheat the oven to 180°C.
2. In a small bowl, mix together the minced garlic, olive oil, dried rosemary, salt, and pepper.
3. Rub the mixture all over the beef roast.
4. Place the roast in a roasting pan and surround it with the potatoes, carrots, and onion.
5. Pour the beef broth into the pan.
6. Cover the pan with aluminum foil and roast for 2 hours.
7. After 2 hours, remove the foil and continue roasting for another 30 minutes to brown the meat.
8. Remove the roast from the pan and let it rest for 10 minutes before slicing.
9. While the roast is resting, prepare the gravy by melting the butter in a saucepan, then adding the flour and cooking for 1 minute.
10. Slowly whisk in the pan drippings and cook until thickened.
11. Serve the sliced roast beef with the vegetables and gravy.

Nutrition:

Calories	Protein	Fat	Carbohydrates
450	35g	20g	30g

Roasted Chicken with Herbs

Ingredients:

- 1 whole chicken
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried thyme
- Salt and pepper to taste
- 4 medium-sized potatoes, quartered
- 4 carrots, peeled and chopped
- 1 lemon, sliced
- 2 tablespoons butter
- Fresh parsley for garnish

Instructions:

1. Preheat the oven to 180°C.
2. Rinse the chicken and pat it dry with paper towels.
3. In a small bowl, mix together the minced garlic, olive oil, dried thyme, salt, and pepper.
4. Rub the mixture all over the chicken, including under the skin.
5. Place the chicken in a roasting pan and surround it with the potatoes, carrots, and lemon slices.
6. Cut the butter into small pieces and distribute them over the chicken and vegetables.
7. Roast the chicken for 1 hour and 30 minutes, or until the internal temperature reaches 75°C.
8. Remove the chicken from the oven and let it rest for 10 minutes before carving.
9. Garnish with fresh parsley and serve with the roasted vegetables.

Nutrition:

Calories	Protein	Fat	Carbohydrates
400	30g	15g	25g

Baked Salmon with Lemon and Dill

Ingredients:

- 4 salmon fillets
- 2 tablespoons olive oil
- 1 lemon, juiced
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- 4 tablespoons butter
- Fresh dill sprigs for garnish

Instructions:

1. Preheat the oven to 200°C.
2. Place the salmon fillets on a baking sheet lined with foil.
3. Drizzle the olive oil and lemon juice over the salmon.
4. Sprinkle the chopped dill, salt, and pepper on top.
5. Cut the butter into small pieces and distribute them over the salmon.
6. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
7. Remove from the oven and let it rest for a few minutes.
8. Garnish with fresh dill sprigs and serve with steamed vegetables or mashed potatoes.