Roasting

When roasting, it is always preferable to seize the meat on top of the stove before placing it in the oven. Heat a generous amount of clarified butter or oil in a baking dish on top of the stove over a medium flame. Soften some mirepoix in the fat to flavour it. Season the roast with salt and pepper. Remove the mirepoix from the pan with a slotted spoon and increase the heat until the fat is smoking. Brown the roast on all sides and remove from the flame.