Ingredients
Two 8 or 9-chop racks of pork from rib-shop section, chine, excess fat, and feather bones removed
Coarse salt and freshly ground pepper
1 1/2 tablespoons olive oil
Grated zest of 1 lemon
2 large cloves garlic, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage
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Preparation
Preheat oven to 425 degrees. Place racks on a work surface. Using a sharp knife, cut a third of the way through the meat between every two rib-chops. (This will help the roast bend and stand upright.) Using a trussing needle and cotton kitchen twine, tie the ends of one rack to the ends of the second rack, being sure that the meat-side of each rack faces outwards. Season with salt and pepper. Let stand at room temperature for 30 minutes.
In a small bowl, combine olive oil, zest, garlic, parsley, and sage; rub herb mixture evenly over meat. Transfer roast to a flat rack placed in a large heavy-duty roasting pan. Fill center cavity with stuffing; cover stuffing with parchment paper. (Extra stuffing can be baked in a buttered baking dish at 375 degrees.until browned and heated through.)
Roast for 15 minutes; reduce heat to 375 degrees.and continue roasting, rotating halfway through, until meat is well browned and an instant-read thermometer registers 150 degrees. about 2 hours 15 minutes. (Insert thermometer into meaty center of crown, avoiding any bone. Take several readings to ensure roast is cooked allover.)
Remove from oven; let stand 20 minutes. Transfer to a serving platter.
