Bill and Hillary Clinton’s Roasted Rack of Lamb with a Pumpkin Thyme Crust
2 Frenched racks of lamb
1 cup pumpkin purée
2 teaspoon chopped fresh thyme
1 cup bread crumbs from good bread
3 teaspoon 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 three-quarters 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.
This recipe was shared by the Clinton Presidential Library and can be found in the National Archives cookbook “Eating with Uncle Sam.”
Photo: Clinton family pets, Socks the cat, and Buddy the dog, in the Oval Office. 12/08/99.