Little roasts, big taste

Scaled-down, spiced-up cuts make for easy summer dinners
PAULA FRESCHET

The word roast conjures images of grand holiday dinners following loving but lengthy watches in the kitchen tracking the slowly rising internal temperature of behemoth pieces of meat. But adjust the size and the setting, and a roast can bring manageable flair to an alfresco dinner party.

Many small cuts of meat take well to dry heat: boned turkey breast and thighs, lamb loin, and pork tenderloin, for instance. We've stuffed and seasoned these variously with cheeses, herbs, and spices, and tied them into roasts ― steps that in every case can be done a day ahead of time. And when you put the heat to them outdoors ― that is, pop them on the grill ― they make great warm-weather fare.

Recipes

Spiced Lamb Loin with Grilled Ratatouille

Thai-Seasoned Turkey Thigh Roast with Fresh Herbs

Prosciutto-wrapped Turkey Breast with Fontina and Sage

Chipotle- and Maple-glazed Pork Tenderloin