Schweinsrack mit Kräuterbutter
20 min aktiv, 80 min passiv
Gas
- 1 kg Rack of pork
- 10 g Meat spices
- 2 g Rosemary, finely chopped
- 250 g Butter, softened
- 25 g Herbs; parsley, chives, sage, tarragon, rosemary needles, dill, finely chopped
- 10 g Lemon juice
- 20 g Mustard
- Salt
- Freshly ground pepper
Preheat the grill in the Standard position for 5 minutes at the medium level, keep the lid closed.
Mix together the rosemary, olive oil and meat spices into a marinade. Coat the rack of pork with the marinade, wrap with cling film and leave to marinade in the fridge overnight.
Herb butter: Beat the butter, herbs, lemon juice and mustard until the mixture is light and fluffy, season with salt and pepper. Chill in the fridge
Put the rack of pork on the preheated griddle and grill at 160 °C until it reaches a core temperature of 64 °C.
Remove the rack of pork from the grill, keep it covered and leave to rest for approximately 5 minutes until the meat has a core temperature of 68 °C. Then cut open and serve with herb butter.
Grilling
Preparation with the Gourmet Burner Technology
Preparing at lower temperatures and a longer grill time; place the rack of pork on the preheated griddle and grill at 100 °C until it reaches a core temperature of 64 °C (approximately 150 minutes). Remove the rack of pork from the grill, keep it covered and leave to rest for approximately 5 minutes until the meat has a core temperature of 68 °C. Then cut open and serve with herb butter.
