FRENCH BONED LEMON GARLIC RACK OF PORK ROAST
Rose Mary Mogan
The roast was very moist,tender and juicy and had great flavor. It was a great Easter Dinner.
6 lbfrench bone rack of pork
1 Tbspgranulated garlic (good quality
1 Tbsplemon pepper (no salt added)
2 tspsteak seasoning ( if not already seasoned)
2 tspkitchen boquet (optional)
1 bunchparsley for garnish (optional)
2 mediumlemons for garnish (optional)
4maraschino cherry halves garnish (optional)
How to Make FRENCH BONED LEMON GARLIC RACK OF PORK ROAST
- Preheat oven to 350 degrees F. Combine garlic powder, lemon pepper and steak seasoning, in a small bowl if you are using an unseasoned Roast. Season Roast on all sides. The roast I used was pre seasoned, but I wanted to add more flavor with the use of the garlic & lemon Pepper, I did not use any extra salt. ALLOW ROAST TO COME TO ROOM TEMPERATURE, BEFORE ROASTING for even cooking. I LEFT MINE ON COUNTER FOR AN HOUR AND 15 MINUTES.
- Garnish roast on a serving platter as desired. I used a V garnishing Tool to make the Lemon Flowers, then added maraschino cherry halves, and parsley greens as desired. Note if you don't have a V garnishing tool you can use a sharp paring knife by inserting into lemon in a V shape around the diameter of the lemon. GARNISHING IS OPTIONAL OF COURSE.