Name: Lemon and garlic rack of pork
Cook time: 140 min
Total time: 140 min
Yield: 10
Ingredients: 2 tablespoon finely grated lemon rind; 3 clove garlic, crushed; 1 teaspoon cracked black pepper; 1 tablespoon olive oil; 2.6 kilogram full rack of pork; 6 fresh bay leaves; 1 tablespoon olive oil, extra; 2 teaspoon cooking salt; 1/2 cup (125ml) dry white wine; 2 1/2 cup (625ml) chicken stock; 2 teaspoon cornflour; 1 tablespoon water

Lemon and garlic rack of pork

We love this succulent lemon and garlic rack of pork. Score the fat on top diagonally before baking, and you'll be rewarded with an extra crispy crackling that is easy to snap into pieces and share.

Serves 10

Cook

2H 20M

Ingredients

2 tablespoon finely grated lemon rind

3 clove garlic, crushed

1 teaspoon cracked black pepper

1 tablespoon olive oil

2.6 kilogram full rack of pork

6 fresh bay leaves

1 tablespoon olive oil, extra

2 teaspoon cooking salt

1/2 cup (125ml) dry white wine

2 1/2 cup (625ml) chicken stock

2 teaspoon cornflour

1 tablespoon water

Method

1.Preheat oven to 240°C/220°C fan-forced.

2.Combine lemon rind, garlic, pepper and oil in small bowl; rub undersideof rack. Place bay leaves on oiled wire rack in large shallow flameproof baking dish; top with pork.

3.Rub pork rind with extra oil; sprinkle with salt. Roast, uncovered, about 30 minutes or until rind blisters. Reduce oven temperature to 180°C/160°C fan-forced; roast further 1 hour 15 minutes or until pork is just cooked through. Remove pork from dish; cover to keep warm.

4.Drain excess fat from baking dish. Place dish over heat, add wine; cook, stirring, until wine is reduced by half. Add stock; bring to the boil. Stir in blended cornflour and water; cook, stirring, until mixture boils and thickens. Strain into serving jug.

5.Serve pork with sauce.

Perfect as a family meal, or as part of your Christmas feast.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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