Festive roast rack with caramelised apples

Festive roast rack with caramelised apples

We used pork here, but a lamb rack will work just as well.

Recipe and styling by Anna Montali

Preparation by Nomvuselelo Mncube

Photograph by Graeme Borchers

Festive roast rack with caramelised apples

Serves: 4 - 6
Cooking Time: 1 hour 10 mins

Ingredients

  • 2,2kg pork or lamb rack, French-trimmed (about 12 cutlets with skin on)
  • coarse salt and freshly ground black pepper, to taste
  • 2 garlic cloves, crushed
  • 60ml (¼ cup) olive oil
  • 45ml (3 tbsp) fresh sage, chopped
  • zest of 1 lemon
  • CARAMELISED APPLES

  • 6 apples, cored and quartered
  • 80ml (1/3 cup) brown sugar
  • 45ml (3 tbsp) olive oil
  • 100g raisins
  • salt and freshly ground black pepper, to taste
  • walnuts, toasted, to serve

Instructions

1

Preheat the oven to 180ºC.

2

Place the rack on a clean work surface and season well.

3

Mix the garlic and oil together. Put the rack in a roasting tray and pour over the garlic mixture. Cover with foil and bake for 40 – 50 minutes.

4

Remove the foil and sprinkle with the sage and lemon zest. Increase the oven temperature to 190ºC and roast for a further 20 minutes.

5

Turn on the oven grill and continue cooking until the skin is crisp and crackly, making sure it does not burn. Remove the rack from the roasting tray and set aside to keep warm.

6

Reduce the oven temperature to 180ºC.

7

To make the caramelised apples, place all the ingredients in the same roasting tray and mix to combine well. Roast until the apples are soft and caramelised, about 15 minutes.

8

Slice the rack and serve with the apples, walnuts and pan juices.

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