Garlic and sage pork rib roast with rosemary potatoes and honey mustard sauce – Food & Home Magazine

Ingredients

• 1.8 kg pork rib of loin, bones frenched, skin on
• Olive oil, for coating
• 2 tbsp finely chopped sage leaves
• 1 tbsp finely chopped rosemary leaves
• 4 garlic cloves, minced
• 1 lemon, zested
• Coarse sea salt
• Freshly ground pepper
• ***ROASTED POTATOES
• 1 kg baby potatoes, washed
• 5 tbsp flour
• ¼ cup olive oil
• 3 garlic cloves, peeled and thinly sliced
• 1 tbsp finely chopped rosemary
• 2 tbsp sea salt flakes
• ***HONEY MUSTARD SAUCE
• ½ cup mayonnaise
• 2 tbsp dijon mustard
• 1 tbsp whole grain mustard
• 3 tbsp honey
• 1 tsp white wine vinegar
• 1 tsp garlic powder
• Salt and pepper