Easy Lavender Pork Roast Rub

Sometime ago, I visited a lavender farm and bought a bottle of English lavender. (Note - French lavender is not edible and never ever use it for cooking as it has camphor). Wanted to use it for cakes, but I know my children will not be ready to try this adventure of mine. So, instead of letting it sit in the spice cupboard, I decided to use it for my pork roast today. It turned out pretty well and it is worth the try! In fact, lavender green tea is also my cup of tea.

Utensils needed:-

2 Baking dishes - 1 for the roast and 1 for use as a water bath
A meat thermometer
A small bowl for mixing the rub

Ingredients for the pork roast:-

Approximately 3 lbs pork rack roast
1 teaspoon iodized sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
2 teaspoons onion powder
1 tablespoon dried sage
1/4 teaspoon dried English lavender buds or culinary lavender (flowers only)
2 teaspoons canola oil
1 cup filtered cold water
2 cups water (for a water bath) to be placed in the oven while roasting

Method:-

Preheat oven to 375 degrees F.
Rinse and pat dry pork roast with paper towel.
Place roast in the baking dish which is large enough to contain the roast but not too large to leave a lot of extra space to prevent excessive evaporation of water and meat juices.
Mix all the dry ingredients in a small bowl.
Rub the roast with the dry mixture, making sure that the bones and even the underside of the roast is completely covered with rub.
Drizzle canola oil over the top of the roast.
Tear some pieces of aluminum foil and wrap the ends of the bones to prevent burning. Place some small pieces of foil over parts of the roast that is more likely to burn when roasting.
Insert the meat thermometer into the thickest part of the roast.
Gently pour the cold filtered water into the baking dish (do not pour over the roast).
Place roast into the preheated oven together with the water bath, side by side.
Roast until the temperature reaches the 77 degrees C or that requires for pork or veal to cook.
Remove from the oven once it is done and cover roast with a large piece of aluminum foil to tent the roast for 15 minutes.
Remove butcher string, cut and serve with rice or salads.
Enjoy!!! Happy Easter!!!