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Juicy Roast Rack of Pork
Ingredients
  • 1 ½ tsp (7 mL) fennel seeds
  • 1 Tbsp (15 mL) coarse salt
  • 1 Tbsp  (15 mL) rosemary leaves
  • 2 tsp  (5 mL) black pepper corns
  • 5 garlic cloves, coarsely chopped (optional)
  • ¼ cup (10g) sage leaves and tender sprigs
  • Finely grated zest of 1 lemon
  • 5 Tbsp (75 mL) extra-virgin olive oil
  • 2 Kg 6 to 8 ribs pork rib roast
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