Roast Rack of Pork with Sage and Lemon Rub
Cut from the fore end of the loin, this large joint of pork would be lovely for Sunday lunch. Serve with roast potatoes or puréed swede and a green vegetable. If there is any meat left over, you could serve it cold the next day.
Prepare ahead: The pork can be cooked up to 2 days ahead if serving cold.
Mary's Foolproof Tip: A hot oven and salt give the best crackling. If yours is not quite crisp enough, slice off the crackling with a knife, lay it on a baking sheet and return to the hot oven to crisp up.
- 2 onions, thickly sliced (about 1cm/½in thick)
- 1.7kg (3¾lb) forerib of pork loin, skin scored
- 4 tbsp finely chopped sage leaves
- 1 lemon, finely grated zest
- coarse sea salt
- For the gravy:
- 25g (1oz) butter
- 25g (1oz) plain flour
- 1 tsp lemon juice
- 1 tsp redcurrant jelly
- a dash worcestershire sauce
- salt and freshly ground black pepper
1. Preheat the oven to 220°C/200°C fan/Gas 7.
2. Put the onion slices into a small roasting tin, sit the pork joint on top of the onions and rub 1½–2 tablespoons of coarse salt into the scored skin.
3. Place the sage in a bowl with the lemon zest and ½ tablespoon of coarse salt. Mix together and, using your fingers, rub the mixture into the skin of the joint.
4. Roast in the oven for 30 minutes until golden and starting to crisp. Reduce the oven temperature to 200°C/180°C fan/Gas 6 and continue to roast for 1 hour and 25 minutes to 1 hour and 35 minutes or until the pork is cooked through, the juices are running clear, and the crackling is crisp and golden (see tip). Carefully remove the pork joint from the tin and set aside to rest for about 10 minutes, covered with foil.
5. While the meat is resting, make the gravy. Add 450ml (15fl oz) of water to the roasting tin and bring to the boil on the hob, scraping the base of the tin with a wooden spoon to incorporate the caramelised juices into the liquid to create a stock. Remove from the heat and strain into a jug.
6. Melt the butter in a saucepan, add the flour and whisk to form a roux. Cook for 30 seconds, then blend in the homemade stock over a high heat, whisking all the time and boiling until thickened. Season to taste with salt and pepper, the lemon juice, redcurrant jelly and a dash of Worcestershire sauce.
7. Carve the pork and crackling and serve with the gravy.