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
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
6 Japanese sweet potatoes, boiled whole until tender
1 cup heavy cream
1/2 stick butter
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
2 cups lamb jus (recipe above)
2 ounces heavy cream
2 ounces goats yogurt
Crust the rack of lamb and cook to desired temperature. Cut rack into 4 chops. Toss beans with oil, salt and pepper and place on center of plate in a triangle. Place puree in center of triangle. Place 4 chops around the puree in a circle. Sprinkle plate with red pepper bruniose and mustard seeds. Finish plate with both lamb and yogurt sauce. Garnish with sweet potato chips sticking up from the puree.;
Fresh grind all peppercorns and mix with bread crumb.
After boiled, peel sweet potatoes and put through potato ricer. Place in bowl and using a hand mixer, whip in heavy cream and butter. Season with salt and pepper and hold warm.
Saute shallot, bay leaf and peppercorns in oil. Add red wine and reduce until almost dry. Add lamb stock and reduce until thick sauce consistency forms. Adjust seasoning with salt and pepper. Keep warm and set aside.
Bring jus to a simmer and swirl in cream and yogurt.
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