- One six-bone center-cut rack of pork (about 4 pounds), bones Frenched
- ½ Teaspoon of whole cloves
- ½ Teaspoon of black peppercorns
- 6 Garlic cloves
- 1 Lemon
- Kosher salt
- 1 Tablespoon of minced rosemary
- 1 Tablespoon of minced sage
- 3 Tablespoons of canola oil
- Gray salt or coarse sea salt
- Make the rub just before using it for the most intense flavor:
- Grind the cloves and peppercorns with a mortar and pestle until pulverized. Using a microplane or box grater, grate the garlic and the zest of the lemon directly into the ground peppercorns. Add a big pinch of kosher salt and the herbs and mash to a paste. Transfer to a bowl. Juice the lemon, then stir the juice and oil into the paste.
- Score the fat on the roast, making shallow cuts about one inch apart in a crosshatch pattern; be careful not to cut into the meat. Set a roasting rack in a roasting pan, put the roast on the rack, and massage the rub all over the roast and into the scored cuts. Let the meat stand at room temperature for 1 hour.
- Preheat the oven to 350 degrees.
- Roast the meat for about 1 hour and 15 minutes, until the temperature in the center of the roast is 135-140 degrees. Remove from the oven, cover the meat with a foil tent, and let it rest on the stove for 30 minutes. Carve and sprinkle with gray salt or coarse sea salt.
- Henry also suggests trying this recipe on your outdoor grill, searing the outside of the roast for a few minutes over a hot fire, and then offsetting the heat to slowly cook the meat until the internal temperature is 135-140 degrees. Use hickory logs or chips for the best flavor.