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 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. Ingredients Six large ripe tomatoes, peeled, seeded and chopped coarsely 2 crisp cucumbers, peeled, seeded and chopped coarsely 1 green bell pepper, seeded and coarsely chopped 1 medium red onion, coarsely chopped 1 cup red wine vinegar 6 large garlic cloves, minced 16 oz. In a blender, blend the ingredient on high speed for three or four minutes, until very smooth.