Pepper Crusted Rack of Lamb with Puree of Japanese Sweet Potato

Ingredients

• 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
• 6 Japanese sweet potatoes, boiled whole until tender
• 1 cup heavy cream
• 1/2 stick butter
• 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
• 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

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