Pepper Crusted Rack of Lamb with Puree of Japanese Sweet Potato

Deselect All

4 each rack of baby lamb, frenched and cleaned

1/4 pound yellow wax beans, blanched

1/4 pound green beans, blanched

1/4 cup hazelnut oil

Salt and pepper to taste

1 pound sweet potato puree (recipe follows)

2 tablespoons mustard seeds

1 red pepper, bruniose

1 cup peppercorn crust (recipe follows)

1 cup natural lamb jus (recipe follows)

1 cup goats yogurt sauce (recipe follows)

4 sweet potato chips, for garnish

Peppercorn Crust:

1/4 cup white peppercorns

1/4 cup black peppercorns

1/4 cup green peppercorns

1/4 cup pink schezuan peppercorns

1 cup bread crumb

Sweet Potato Puree:

6 Japanese sweet potatoes, boiled whole until tender 

1 cup heavy cream 

1/2 stick butter

Natural Lamb Jus:

1/2 cup shallots

1 bay leaf

1 teaspoon white peppercorns

1 tablespoon olive oil

1 cup red wine

1 quart good quality lamb stock

Salt and pepper

Goats Yogurt Sauce:

2 cups lamb jus (recipe above) 

2 ounces heavy cream 

2 ounces goats yogurt