Herb Crusted Rack of Pork with Roasted Vegetables

There is always something extraordinary in a roast dinner especially with a rack of pork.

Ingredients serve 4

1 rack of pork, frenched (2kg)

3 tbls vegetable oil

1½ tsp salt

2 tsp minced garlic

⅓ cup chopped fresh basil

⅓ cup chopped fresh thyme

⅓ cup chopped fresh parsley

2 tbls coarsely ground pepper

Roasted vegetable

300 g chopped mushroom

400 g peeled and chopped carrots

500 g peeled and chopped pumpkin

600 g peeled and chopped potatoes

300 g chopped red capsicum

40 g chopped spring onions

200 g small tomato cut in half

Salt pepper

¼ cup vegetable oil

Method

Preheat oven to 175ºC normal bake. Rub pork rack with oil and sprinkle with salt. Blend garlic, basil, thyme, parsley and pepper together and press onto the top part of the pork. Place the vegetable in a roasting tin and mix with the oil, season with salt and pepper. Place the pork in the middle of the vegetables and cover bone tips with aluminum foil to prevent burning. Bake in the oven for approx. 75 minutes. Allow resting before cutting the meat. Serve with chopped parsley and cracked pepper.

Note: To cut the meat away from the bone is called “Frenched” and the butcher will do that for you.