Bring rack of pork and pork belly to room temperature; pat
The rack of pork should be cut from the loin portion of the ribs, with
et aside.
Cover roasting rack with aluminum foil and place
Preheat oven to 325\u00b0.
With paring knife, make several small slits at intervals on pork.
Insert in slits half of the ginger. Combine rest of ginger and soy sauce; brush fat side of pork with part of mixture.
Brush several times during roasting.
Roast without a rack for 1 hour and 45 minutes, or until meat thermometer reads 185\u00b0.
Remove from oven; wait 20 minutes before carving.
Garnish with watercress and bananas, baked in orange juice.
dd oil.
Pat the rack of lamb dry.
Coat lamb
mins.
Slice the rack of lamb into cutlets and arrange
ixture). Set aside.
Season rack of lamb with salt and pepper
Rinse rack of lamb under cold water and
an.
Generously season rack of lamb on both sides with
230 degrees C). Move oven rack to the center position.
Pan sear the rack of lamb fat side down first
Season the rack of lamb with salt and pepper.<
.
Carefully trim the rack of lamb, leaving the rib bones
Trim the rack of lamb removing fat and silver
Season rack of lamb well on all sides
Sear rack of lamb all over in skillet
he mustard onto both sides of the seared lamb.
Season
Have your butcher \"French\" the bones of the rack of lamb and crack the ribs at the backbone for easy carving.
Trim off all fat from the meat, leaving the lean hearts of the rib chops.
Preheat oven to 400\u00b0.
Preheat oven to 470 degrees.
Combine lemon juice, rosemary, oregano, salt& pepper in a small bowl.
Place oil into a heavy skillet& sear lamb over high heat for 3 minutes per side.
Coat lamb with the sauce.
Place rack of lamb, fat side up, in a roasting pan, uncovered,& roast in the middle of the oven for 15 minutes for medium-rare.
You can test for doneness with a meat thermometer that should read 130\u00b0 to 140\u00b0.
Remove from oven& transfer to a warm plate& allow to rest for 10 minutes before serving.
Combine parsley, spring onions, garlic, rosemary, breadcrumbs and melted butter in a bowl.
Sprinkle the rack of lamb with salt and pepper.
Melt the extra butter in a pan and brown lamb evenly all over.
Cover lamb with the herb mixture and place in a baking dish.
Bake at 425F degrees for 15-20 minutes.
(lamb should be quite pink) Remove and keep warm for 10 minutes.
Slice into individual chops.
Serve with pan juices.