Lamb rack on black pudding

People are often squeamish about eating blood sausage but this combination of 'rack on black' is a knockout

Ingredients

1 to taste	Salt & freshly ground pepper
1	Rack of lamb, boned out, including the flap (Main)
1	Black pudding, the same length as the rack
1 to taste	Fresh thyme

Directions

1. Preheat the oven to 220degC.
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 kitchen string.
3. Roast in the oven for 30 minutes exactly. Remove, cover and leave to sit for 10 minutes.
4. 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.