Brown Butter–Basted Pork Rack with Garlic and Rosemary

预热烤箱至375°F。从botto修剪多余的肉ms of exposed rib bones on pork roast, and reserve for another use. Score fat on pork in acrosshatch pattern. Rub all sides of pork evenly with salt.

Place pork, fatty side down, in a cast-iron skillet; cook over medium-low, pushing pork down using a spatula to ensure even cooking, until fat renders and bottom side is browned, 15 to 20 minutes. Flip pork bone side down. Add butter to skillet; cook until foamy, 30 seconds to 1 minute. Stir in garlic and rosemary sprig. Baste melted butter over pork.

Transfer skillet to preheated oven. Roast until a thermometer inserted in thickest portion of meat registers 130°F, 45 to 55 minutes, removing skillet to baste pork with butter mixture every 10 minutes. Remove skillet from oven. Transfer pork to a wire rack set over a baking sheet; let rest 15 minutes.

Return butter mixture in skillet to stovetop; heat over medium-low. Add 1/3 cup water to skillet; cook, stirring constantly and scraping bottom of skillet to loosen browned bits, until liquid is slightly reduced, about 30 seconds. Add lemon juice; cook, stirring constantly, until incorporated, about 30 seconds. Remove and discard rosemary sprig.

Slice pork between bones, and arrange on a platter. Pour sauce over pork.