Succulent Rack of Lamb

For lamb:

1-2 hours prior to cooking remove lamb from refrigerator. In small bowl combine rosemary, thyme, garlic and oil. Score the lamb fat by making sharp and shallow cuts about 1 inch apart. Rub lamb all over with herb and oil mixture. Sprinkle with salt and fresh ground pepper. Place the lamb rack bone side down in baking pan. Loosely cover with plastic wrap and let sit until it is room temperature.

Preheat oven to 400 F and arrange oven rack to the middle position. Remove plastic wrap from lamb and wrap exposed ribs in tin foil to prevent burning. Roast lamb for 7 minutes at 400 F then reduce oven temperature to 300 F. Cook for 7 to 15 minutes longer or until a meat thermometer inserted into thickest part of meat registers 125 F for rare or 135 F for medium rare. Remove from oven and let rest under foil for 5-10 minutes. Cut lamb into chops by slicing between the bones.

For puree:

Preheat oven to 350 F. Place pumpkin pieces on well-oiled baking sheet. Cover with foil and bake 45 minutes to an hour.

Remove from oven and cool to the touch. Peel pumpkin skin off and discard. Add pumpkin flesh and butter to food processor or blender. Puree until smooth and light. If necessary the puree may be reheated on stove top just before serving.

For cranberry sauce:

Place first four ingredients in a large pot. In piece of tied cheesecloth add cinnamon, anise, cloves and nutmeg. Add to pot and bring to a boil. Reduce to a simmer over medium heat and cook until all liquid is evaporated, about 30 minutes. Remove cheesecloth packet.

To plate: