Lemon and garlic rack of pork | Women's Weekly Food
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 tablespoons finely grated lemon rind
- 3 cloves garlic, crushed
- 1 teaspoon cracked black pepper
- 1 tablespoon olive oil
- 2.6 kilograms full rack of pork
- 6 fresh bay leaves
- 1 tablespoon olive oil, extra
- 2 teaspoons cooking salt
- 1/2 cup (125ml) dry white wine
- 2 1/2 cup (625ml) chicken stock
- 2 teaspoons cornflour
- 1 tablespoon water
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