Herb-Crusted Rack of Pork

This recipe can wow your dinner party guest with little effort in preparing it.

1 rack of pork (8 ribs to serve 6 guests)

2 red onions, cut into quarters

3 sweet potatoes cut in half

1 large butternut, seeded and cut into 6 pieces

2 sprigs of fresh rosemary

3T olive

Salt and pepper to taste

Herb Crust

150ml chopped Italian parsley

50ml spring onion finely chopped

1 clove minced

50ml chopped almonds

2t finely grated lemon zest

100ml bread crumbs

20ml melted butter

1 egg beaten

Preheat the oven to 200C.

Season the pork with salt and pepper. Place the pork, sweet potato, butternut, rosemary and onion pieces in a roasting pan. Drizzle over the olive oil.

Place the ingredients for the herb crust in a bowl and combine together. Press the herb crust onto the rack of pork.

Roast for 25 minutes at 200C and then reduce the heat to 180C for a further 45 minutes. If the herb crust is browning too much, cover it with tin foil.

Slice the pork chops and serve with potato rosti or roast potatoes.