Cook Time:
1 hr 15 mins
Prep Time:
5 mins
Servings:
6-8
Chef notes
The French enjoy pork in all its various forms; walk into any butcher or charcuterie near us, and you'll see everything from chops and roasts to terrines and trotters. We love it, too; since French producers tend to really let pigs be pigs as they're raised, the meat here has a richer flavor and a bit more color. Start this recipe by finding a good-quality roast from a free-range pig.
Technique tip: Adding a couple knobs of the lemon confit butter to the roast just before serving adds a bit of brightness.
Special equipment: Butcher's twine and a large oval roasting pan.
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