Roasted Rack of Lamb with a Pumpkin Thyme Crust

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Roasted Rack of Lamb with a Pumpkin Thyme Crust

2 Frenched Racks of Lamb
1 cup pumpkin purée
2 tsp chopped fresh thyme

1 cup bread crumbs from good bread
3 tsp olive oil

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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