+Canterbury Lamb RackGive the Sunday roast an extreme makeover, with this inspiring rich winter warmer of lamb, pumpkin and spuds.Recipe by: Pascal Williams-Gillot, Head Chef. Monteith's Brewery Bar, Merrin St, Christchurch. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsPrep Time:0 - 15 minsCooking Time:1 - 1½ hrsServes:3 - 4By:Pascal Williams-GillotIngredients2 x 6-8 bone lamb racks Lamb Rack Crust: 300g bread 2 tablespoons mustard 1 onion 1 teaspoon salt 1 teaspoon pepper 1+1/2 cups white wine Pumpkin and Potato Cake 1kg Agria Potatoes 500g Pumpkin 1+1/2 cups of cream 2 cloves garlic 200g butter Jus: 500ml beef stock 1 cup red wine 2 sprigs rosemaryInstructionsTo make the pumpkin and potato cake, peel and slice potatoes and pumpkin thinly. Put cream, garlic and butter in a saucepan and simmer. Layer the potatoes and pumpkin in a greased roasting dish, season each layer with salt and pepper, and add a ladle of cream. Repeat layers, with the last of the cream poured over the top. Cover with foil and bake for 45-55 minutes on 180°C. Meanwhile, make the jus by placing all jus ingredients in a saucepan. Simmer, reduce by half. Remove the rosemary after reducing. Keep warm. For the lamb rack crust, put all ingredients into blender and blitz, adding a little warm water so the mix is semi-dry. Set aside. Clean the lamb racks and portion to three to four cutlets per serve. Sear racks until golden brown on each side. Add crust by spreading over lamb, then bake at 180°C for 15-20 minutes. Rest for 5 minutes. Cut pumpkin and potato cake into square or wedge. Serve with lamb rack alongside, and jus drizzled over the top.