with pumpkin and feta

I love the simplicity of a lightly smoked rack of lamb and having grown quite a few pumpkins found that this paired with it really well.

Ingredients

1 lamb rack 

½ pumpkin 

100g feta cheese

Olive oil

1 pomegranate

Salt

Pepper

Method

1. Trim the lamb rack and score the fat into a diamond pattern. Season with salt and pepper. Place fat-side down into a frying pan and sear the fat side only until it starts to crisp up. Remove from the pan.

2. Cut the pumpkin into long wedges and peel them. Season the pumpkin wedges with salt and drizzle with some olive oil before roasting them in the smoker until tender (approx one hour at 150°C).

3. Put the lamb rack into the smoker with the pumpkin and cook until the internal temperature measures 55°C, remove from the smoker and rest in a warm place.

4. To assemble the dish, pile the pumpkin wedges on a plate, cut the lamb rack into cutlets and place with the pumpkin. Either cube or crumble the feta cheese over the top, sprinkle with pomegranate seeds and drizzle with a little olive oil.