Quick & Easy

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.
Lemon and garlic rack of pork
2H 20M



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.


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