Petite roasts for special feasts

Prepare your favorite meat and pair it with an easy sauce
ANDREW BAKER and CHRISTINE WEBER HALE

Party meals and elegant roasts go hand in hand. And for the occasion that's intimately scaled, there's a fine selection of diminutive roasts ― with a big bonus: they can be table-ready in no more than half an hour.

Cuts that work include boned lamb loin (cut from the rack) and tenderloin of beef, pork, or venison. Because these roasts cook quickly, pan-brown them first, then finish in a hot oven; shorter times are for convection baking.

While the roast rests, use the pan with drippings to make a sauce. Five choices that go with every roast follow.