FOOD NETWORK ROASTING PAN AND RACK RECIPES

Steps:

• Preheat oven to 350 deg. F. Heat pan on medium-high heat and add oil.
• Pat the rack of lamb dry.
• Coat lamb on all sides with salt & pepper.
• Add lamb to pan fat-side down. Cook for 2 minutes.
• You may need to lower the heat and that's okay. We're just searing it for now. Turn lamb and cook 2 minutes. For 10 minutes rotate the rack every 2 minutes.
• Place the rack in a foil-lined roasting pan. Place in the oven and cook for 15 minutes.
• Place foil loosely over the rack and cook for 15 minutes.
• Remove the lamb from the oven and seal the loose foil around the roasting pan. Let rest for 10 minutes. This should yield a medium-rare chop. Slice between the ribs and serve.

Steps:

• Preheat the oven to 425°. Set the chicken on a rack in a roasting pan and stuff the cavity with the garlic, rosemary and 4 of the tangerine halves. Tie the legs together. Juice the remaining 2 tangerine halves. Rub the oil over the chicken. Pour the wine and tangerine juice over the chicken, drizzle on the honey and season with salt and pepper.
• Roast the chicken for 20 minutes. Add 1 cup of the broth to the pan, cover the pan with foil and reduce the oven temperature to 375°. Roast the chicken for 40 minutes. Add the remaining 3/4 cup of broth to the roasting pan. Cover and roast for 50 minutes longer, or until an instant-read thermometer inserted in an inner thigh registers 165°.
• Transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan juices into a saucepan and skim the fat. Carve the chicken and serve with the pan juices.