Pork Rib Roast with Garlic and Lavender

 Pork Rib Roast with Garlic and Lavender

 Pork Rib Roast with Garlic and Lavender – Arrosto di Maiale al Aglio e Lavanda

 When cooked in a slow oven this pork rib roast becomes golden in color and extremely tender. The potatoes absorb the dripping from the roast becoming moist on the inside and golden brown on the outside. The garlic and lavender adds a savory aromatic flavor, perfect for summer lunch or dinner. The preparation time is about 30 minutes.Olive oil, garlic, lavender, potatoes, pork roast

 1 pork rib roast – 4 lb. ( 1.8 kg)

2 lb (1.2 kg) new potatoes

2 garlic cloves chopped and pressed

2 tablespoons chopped lavender leaves

6 sprigs of lavender flowers

½ teaspoon salt

½ teaspoon ground black pepper

2-3 tablespoons olive oil

 Preheat oven to 350F (175C). Combine garlic, chopped lavender, salt and pepper in a small bowl. Press the salt and pepper into the garlic and lavender to make a paste.

 Wash and dry potatoes, do not peel, and cut into 1 inch ( 2.5 cm) cubes. Put potatoes into a large bowl, add half of the oil, garlic and lavender mixture. Toss well to coat the potatoes. Place the potatoes into a baking dish.

 Spread remaining mixture over meat. Place the meat on top of the potatoes in baking dish. Bake 2 to 2 1/2 hours until meat is done according to meat thermometer.

 Remove the meat and potatoes from the oven. Place the meat and potatoes on a heated plate sprinkle with lavender flowers. Let it rest for 10 minutes before cutting.

 Note: I serve a tomato and apple chutney with the pork and potatoes. Its sweet and sour flavor is a perfect companion to this savory dish.

Tomato and Apple Chutney:

 2 1/2 pounds of green tomatoes or firm red tomatoes chopped

1/12 tsp. of salt

2 1/2 pounds of apples chopped

2 cups of chopped onions

3/4 cup of golden raisins

2 red sweet peppers seeded and chopped

1 1/2 cups of apple vinegar

2 1/2 to 3 cups sugar

1/2 tsp clove

1 tsp ground ginger

4 whole hot peppers chopped or 1/2 tsp crushed dried hot pepper

2 tsp curry powder.

 Combine all the ingredients except the sugar in a 6-quart pot.  Bring to a simmer over medium heat and simmer, uncovered for 15 minutes or until vegetables are tender.  Add the sugar and continue to cook for 15 to 20 minutes longer, until thick, stirring  occasionally so the apples don’t scorch on the bottom of the pan. Makes about 4 or 5 pint jars.