FRENCH BONED LEMON GARLIC RACK OF PORK ROAST

FRENCH BONED LEMON GARLIC RACK OF PORK ROAST image

I purchased this roast from Sam's Club, & because I had never prepared this prepackaged cryovac brand of roast before. I followed the directions on the package for roasting. Next time though I plan to use my own NO FAIL METHOD OF ROASTING, which are posted here. I had to improvise with the use of KITCHEN BOUQUET which is a browning & seasoning sauce. It is used in gravies & sauces, & worked very well on the outside of my pork roast, as I had never used it on the outside of a roast before. The roast was very moist,tender and juicy and had great flavor. It was a great Easter Dinner.

Provided by Rose Mary Mogan @cookinginillinois

Categories Roasts

Number Of Ingredients 8

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Ingredients

6 pound(s) french bone rack of pork
1 tablespoon(s) granulated garlic (good quality
1 tablespoon(s) lemon pepper (no salt added)
2 teaspoon(s) steak seasoning ( if not already seasoned)
2 teaspoon(s) kitchen boquet (optional)
1 bunch(es) parsley for garnish (optional)
2 medium lemons for garnish (optional)
4 - maraschino cherry halves garnish (optional)

Steps:

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.
I used a 12 inch cast iron grill skillet. Spray liberally with non stick cooking spray. Place roast in skillet with bones facing upwards. Cover with foil, then place in preheated oven and roast for 1 hour and 20 minutes or as directed on package.
Then Remove foil and continue roasting for an additional 30 minutes or until roast reaches an internal temperature of 155 degrees F. Remove from oven and allow to sit for at least 10 to 15 minutes, so juices can redistribute in roast. Add roast to a serving platter.
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.
Carve between each bone with an electric or very sharp knife.
NOTE: IF ROAST HAS REACHED THE CORRECT INTERNAL TEMPERATURE, AND THE ROAST IS NOT BROWNED ENOUGH on the outside, YOU MAY WANT TO DO AS I DID, BY BRUSHING OUTSIDE OF ROAST WITH KITCHEN BOUQUET AND RETURN IT TO THE OVEN FOR 5 TO 10 MINUTES, JUST SO IT BROWNS AND IS BAKED INTO THE ROAST.