lamb

If you don’t have a cast iron pan at home, the first step is to get one (current owners can attest to this). They are versatile and forgiving while you’re trying out new recipes, they cook food faster, and are easier to maintain than their reputation would have you believe. And it just so happens that the pros at <a href=https://www.cookscountry.com/ target=_blank>Cook’s Country</a> (part of America's Test Kitchen) have released their newest cookbook, <a href=http://www.amazon.com/Cook-It-Cast-Iron-Kitchen-Tested/dp/1940352487 target=_blank>Cook It In Cast Iron</a>. These pans can do it all—eggs, <a href=/articles/2011/10/chiapizza>pizza</a>, one-pan meals, <a href=/articles?f=tags!seafood-recipe>fish</a> and dessert—but what it’s arguably best at is meat. Your dinner goes from stovetop to oven for a good sear followed by a long cook in a hot pan. If you don’t have one, the experts recommend the <a href=https://www.lodgemfg.com/ target=_blank>Lodge</a> Classic Cast Iron 12” skillet or the <a href=http://www.lecreuset.com/ target=_blank>Le Creuset</a> Signature Iron Handle Skillet. Cleaning these can be a challenge and while the myth that soap will kill cast iron has been debunked, a <a href=http://www.amazon.com/Knapp-Made-CM-Scrubber-Stainless/dp/B0087UYR1S target=_blank>chain-mail scrubber</a> will make life easier. So if you’re looking to add a new make-at-home <a href=/articles/2015/12/protein-powder>protein</a> to your repertoire, try this leg of lamb. Then pick up the book and make everything else.

Recipe: Roasted Leg of Lamb with Herbed Crust

Furthermore is the authority on the high-performance life. Travel, taste, experience, achieve. Go Further. Want More.