Lamb Racks with Mushy Peas and Pumpkin Bake. A winter dinner table favourite, these lamb racks are coated in a delicious, cheesy parmesan and feta crumb. Serve with mushy peas and pumpkin bake.
unwaxed white kitchen string
850g pumpkin, peeled, thinly sliced
1 small brown onion, thinly sliced
¾ cup chicken stock or pure cream
¼ cup finely grated parmesan
1 cup fresh white sourdough breadcrumbs
100g feta, crumbled
⅓ cup mint leaves, roughly chopped
1 lemon, juiced, rind finely grated
2 racks of lamb
2 cups frozen peas
1 Preheat oven to 200˚C. Grease a 14cm round cake pan or baking dish. Place a layer of pumpkin slices on base of prepared pan, overlapping slightly. Sprinkle with onion and season with salt and pepper. Drizzle with stock or cream. Repeat layers, finishing with remaining stock. Sprinkle with parmesan and bake, covered, for 30 minutes. Bake, uncovered, for 10-15 minutes or until pumpkin is tender when tested in the centre with a skewer. Stand for 5 minutes before inverting onto a large plate.
2 Meanwhile, combine breadcrumbs, feta, mint, 1 tbsp lemon juice, lemon rind and egg in a bowl. Using a sharp knife, cut a pocket into lamb meat beside bones. Fill pockets with prepared breadcrumb mixture. Secure with kitchen string and season with salt and pepper. Place in an ovenproof dish and bake for 25 minutes for medium-rare or until cooked to your liking.
3 Bring a saucepan of water to the boil. Add peas and cook for 2 minutes or until tender. Drain. Roughly mash. Serve racks with pumpkin bake and mashed peas.