Holiday Roasts

Herb-Crusted Pork Roast with Ginger-Fig Compote
6 large garlic cloves, smashed and chopped
2 tsp chopped rosemary
2 tsp chopped thyme
2 tsp whole-grain mustard
1 tsp dried lavender
1/4 cup plus 2 tablespoons extra-virgin olive oil
One 1 1/2-pound boneless pork loin roast
1 cup water
1/4 cup honey
2 T fresh lemon juice
One 1-inch piece of fresh ginger, peeled and very thinly sliced
6 allspice berries, cracked
6 black peppercorns, cracked
8 dried figs, left whole
Salt and freshly ground pepper
1/4 cup raisins
1/2 cup dry red wine
3/4 cup low-sodium chicken broth
In a bowl, combine the garlic, rosemary, thyme, mustard, lavender and 1/4 cup of the olive oil. Add the pork and coat with the marinade. Cover and refrigerate for at least 6 hours or overnight. Bring the pork to room temperature before roasting.
In a small saucepan, combine the water, honey, lemon juice, ginger, allspice and peppercorns and bring to a boil. Add the figs, cover and simmer over low heat until tender, about 10 minutes. Remove from the heat and let steep for 10 minutes.
Preheat the oven to 400°. Scrape the garlic and herbs from the pork and set them aside. Season the pork with salt and pepper. In a medium, ovenproof skillet, heat 1 tablespoon of the olive oil. Add the pork and cook over moderately high heat until browned all over, about 4 minutes per side. Transfer the skillet to the oven and roast the pork for about 20 minutes, until an instant-read thermometer inserted into the center of the meat registers 145° for medium. Transfer the pork to a cutting board and let rest for 10 minutes.

Heat the remaining 1 tablespoon of olive oil in the skillet. Add the reserved garlic and herbs and cook over low heat until the garlic is golden brown, about 5 minutes. Add the raisins and wine and boil over moderately high heat until the wine is reduced by half, about 3 minutes. Add the chicken broth and boil for 3 minutes. Using a slotted spoon, transfer the figs to the skillet. Simmer over moderate heat until the liquid has reduced to about 1/2 cup, about 4 minutes. Season with salt and pepper. Carve the pork into 1/2-inch slices and serve with the fig compote.

Grilled Lamb Shoulder Chops with Manischewitz Glaze
Two 1 1/2-pound lamb shoulder chops, cut 1 1/2 inches thick
Salt and freshly ground pepper
1 1/2 cups Manischewitz or Concord grape wine
2 T grape jelly, preferably Concord grape
2 T red wine vinegar
Vegetable oil, for frying
1 cup mint leaves, patted dry
1/2 cup celery leaves
1 tsp ground coriander
1 tsp celery seeds
1 whole matzo cracker, crushed into small shards
Finely grated zest of 1 lemon
Light a grill or preheat a grill pan. Season the lamb chops with salt and pepper and grill over moderate heat, turning a few times, until nicely charred outside and medium within, 15 minutes per side. Transfer to a platter.
Meanwhile, in a medium saucepan, boil the wine over high heat until reduced to 1/4 cup, 15 minutes. Whisk in the grape jelly and simmer for 1 minute. Remove from the heat and stir in the vinegar.
In a small saucepan, heat 1/2 inch of oil until shimmering. Add the mint and fry over high heat until crisp, 15 seconds. Using a slotted spoon, transfer it to paper towels to drain. Add the celery leaves and fry until crisp, 30 seconds. Drain on paper towels.
Generously brush the hot lamb chops with the glaze. Sprinkle the chops with the coriander and celery seeds. Coat the fat edge of the chops with the matzo. Scatter the fried mint and celery leaves and the lemon zest over the lamb. Each chop serves two people.

Pancetta-Wrapped Roasted Turkey

BRINE
1 cup kosher salt
1/2 cup crushed red pepper
2 garlic cloves, mashed
2 peperoncino, sliced
2 quarts hot water
One 13-pound turkey
6 quarts cold water
RUB
1 tablespoon chile powder
1 tablespoon kosher salt
2 teaspoons ground cumin
1 tsp chopped rosemary
1 tsp chopped thyme
1 tsp garlic powder
1 tsp dark brown sugar
2 tsp ground black pepper
1 pound sliced pancetta
In a large bucket or pot, combine the salt, crushed red pepper, garlic, peperoncino, and hot water and stir to dissolve the salt. Add the turkey, breast side down, then cover with the cold water so it is fully submerged. Cover and refrigerate the turkey for 12 hours.
Preheat the oven to 325°. Drain and rinse the turkey and pat dry. In a small bowl, combine the chile powder, salt, cumin, rosemary, thyme, garlic powder, brown sugar and black pepper. Rub the spice mixture all over the turkey. Place the turkey in a large roasting pan. Arrange about three-quarters of the pancetta over the breast, overlapping the slices. Secure the pancetta in several spots with toothpicks. Wrap the legs and thighs with the remaining pancetta, securing it with toothpicks.
Roast the turkey for about 4 1/2 hours, or until an instant-read thermometer inserted in the thigh registers 165°. After about 1 1/2 hours of cooking, cover the turkey loosely with foil as the pancetta browns. When the turkey is done, transfer it to a carving board and let rest for 30 minutes. Discard the toothpicks. Carve the turkey into slices and serve the crispy pancetta on the side.

Recipes and Photos supplied from Food and Wine
http://www.foodandwine.com/slideshows/christmas-roasts