Name: Roast pork rack with lemon myrtle and cranberry stuffing
Prep time: 35 min
Cook time: 90 min
Total time: 125 min
Yield: 8
Ingredients: 60 gm butter; 2 garlic cloves, sliced; 2 golden shallots, finely chopped; 2 tbsp ground lemon myrtle (see note), plus extra for scattering; 150 gm day-old sourdough breadcrumbs; 50 gm roasted macadamias, chopped; 50 gm cranberries; ½ cup (loosely packed) flat-leaf parsley, chopped; ½ cup (loosely packed) oregano, chopped; 40 gm finely grated parmesan; Finely grated zest of 1 lemon; 2 tbsp extra-virgin olive oil, plus extra for drizzling; 2.5 kg pork rack (8 cutlets), skin removed

Roast pork rack with lemon myrtle and cranberry stuffing

This aromatic, slow-cooked roast pork rack is a feast for the senses. It marries classic roast flavours like cranberry and garlic with native Australian ingredients.

Serves 8

Prep

35M

Cook

1H 30M

Total

2H 5M

Also known as girri girri, lemon myrtle is the aromatic love child of citrus and eucalyptus. Here it delivers a punchy upswing to roast pork, lending the home-cooked classic a new sense of place.

Ingredients

60 gm butter

2 garlic cloves, sliced

2 golden shallots, finely chopped

2 tbsp ground lemon myrtle (see note), plus extra for scattering

150 gm day-old sourdough breadcrumbs

50 gm roasted macadamias, chopped

50 gm cranberries

½ cup (loosely packed) flat-leaf parsley, chopped

½ cup (loosely packed) oregano, chopped

40 gm finely grated parmesan

Finely grated zest of 1 lemon

2 tbsp extra-virgin olive oil, plus extra for drizzling

2.5 kg pork rack (8 cutlets), skin removed

Method

1.For stuffing, heat butter in a frying pan over high heat; cook bacon, garlic, shallots and lemon myrtle, stirring occasionally until shallots soften (6 minutes). Transfer to a large bowl with breadcrumbs, macadamias, cranberries, herbs, parmesan, zest and oil. Season to taste and mix to combine.

2.Preheat oven to 180°C fan-forced. Place pork lengthways in front of you on a chopping board, run a knife parallel to and up against each rib, cutting down into the thickest part of the meat and finishing the cut 2cm from the bottom. Rotate knife so the blade is horizontal, continue slicing along the length of the meat maintaining a 2cm thickness and unrolling the meat as you cut, keeping meat attached to ribs. Open out to form one large piece, then scatter with extra lemon myrtle. Spoon stuffing into centre of pork and season to taste. Fold pork back toward ribs, then using kitchen string tie in between each rib to secure.

3.Place pork on a wire rack over a deep oven tray. Drizzle with oil and season to taste. Roast until golden and meat is cooked through (1 hour 20 minutes). Rest loosely covered with foil for 20 minutes; then carve and serve.