Lamb rack on black pudding
People are often squeamish about eating blood sausage but this combination of 'rack on black' is a knockout
- Preheat the oven to 220degC.
- Lay the boned rack of lamb out flat and sprinkle salt, pepper and thyme leaves all over the inside. Place the black pudding in the middle of the lamb, roll rack up and tie it with kitchen string.
- Roast in the oven for 30 minutes exactly. Remove, cover and leave to sit for 10 minutes.
- To serve slice thickly and serve on a platter, garnished with watercress. In winter I think this would be really nice with potato gratin and slow-roasted tomatoes.