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Roasted Rack of Lamb with a Pumpkin Thyme Crust
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2 Frenched Racks of
Lamb
1 cup pumpkin purée
2 tsp chopped fresh thyme
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1 cup bread crumbs
from good bread
3 tsp olive oil
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| Remove excess fat from lamb. Salt and pepper the meat and sear
on all sides in a saucepan with a little vegetable oil. Place in a 375°
oven for about 20 minutes depending on the size of the rack. Cook ¾ of
the way from your desired doneness. Let the rack sit on your counter and rest
20-30 minutes. When slightly chilled, spread pumpkin puree on the back and top
of the lamb. Mix bread crumbs with salt, pepper, thyme and olive oil. Roll the
rack of lamb in the bread crumbs. Put back in the oven to brown and finish.
When done, cut chops and serve. |
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