Pepper Crusted Rack of Lamb with Puree of Japanese Sweet Potato

• 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
• Fresh grind all peppercorns and mix with bread crumb.
• 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

1. Crust the rack of lamb and cook to desired temperature.
2. Cut rack into 4 chops.
3. Toss beans with oil, salt and pepper and place on center of plate in a triangle.
4. Place puree in center of triangle.
5. Place 4 chops around the puree in a circle.
6. Sprinkle plate with red pepper bruniose and mustard seeds.
7. Finish plate with both lamb and yogurt sauce.
8. Garnish with sweet potato chips sticking up from the puree.
9. SWEET POTATO PUREE: 6 Japanese sweet potatoes, boiled whole until tender 1 cup heavy cream 1/2 stick butter
10. After boiled, peel sweet potatoes and put through potato ricer.
11. Place in bowl and using a hand mixer, whip in heavy cream and butter.
12. Season with salt and pepper and hold warm.
13. Saute shallot, bay leaf and peppercorns in oil.
14. Add red wine and reduce until almost dry.
15. Add lamb stock and reduce until thick sauce consistency forms.
16. Adjust seasoning with salt and pepper.
17. Keep warm and set aside.
18. GOATS YOGURT SAUCE: 2 cups lamb jus (recipe above) 2 ounces heavy cream 2 ounces goats yogurt
19. Bring jus to a simmer and swirl in cream and yogurt.

rack of baby lamb, green beans, hazelnut oil, salt, puree, mustard seeds, red pepper, peppercorn crust, natural lamb, goats yogurt sauce, potato chips, white peppercorns, black peppercorns, green peppercorns, pink schezuan peppercorns, bread crumb, fresh grind all, shallots, bay leaf, white peppercorns, olive oil, red wine, lamb stock, salt

Taken from www.foodnetwork.com/recipes/pepper-crusted-rack-of-lamb-with-puree-of-japanese-sweet-potato.html (may not work)