Peta's "Rack on Black" from her North Island Roadshow

Ingredients (serves 4)
One boned out rack of lamb, including the flap (Cardrona Merino Lamb)
Sea salt and freshly ground black pepper
fresh thyme
One black pudding, the same length as the rack (from Wild Game Salamis)
Kitchen string
A large tart firm apple like Granny Smith
1 tbsp butter

 Cooking Instructions
1. Preheat the oven to 220 degrees C.
2. 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 the string.
3. Roast in the oven for thirty minutes exactly. Remove, cover and leave to sit for ten minutes.
4. Meanwhile peel and slice apple and sauté till golden in the butter.

To serve: Slice thickly and serve on a platter, garnished with the apple. Good with mustard sauce.

Mustard Sauce
1 cup dry white wine
6 tbsp Dijon mustard
1 cup cream
1 tsp fresh thyme

Combine all ingredients. Bring to the boil then reduce to a simmer and cook till thick enough to coat the back of a spoon.