51.   In a roasting pan that will hold the lamb snugly, combine the oil, wine, lemon zest and juice, onion, garlic, and marjoram.

52.   In the oven, use a roasting pan partially filled with water.

53.   In roasting pan, spoon off fat from drippings.

54.   Insert roasting pan of meat, fish, fowl or fruit.

55.   It can be simmered in a fish poacher or laid diagonally in a roasting pan.

56.   Lay the roast on a rack in a roasting pan and spray very lightly with an olive oil pan spray.

57.   Lightly grease a roasting pan.

58.   Line a baking pan with sides or a shallow roasting pan with foil.

59.   Line a roasting pan with a double layer of foil, and brush with a little oil.

60.   Line a roasting pan with parchment paper, large enough to completely encircle the fish.