Method

For the Sweet Potato Gratin:

In a large mixing bowl toss the sweet potato slices with the oil, thyme, rosemary and garlic until the slices are well coated and well distributed.

Transfer to a lightly oiled gratin dish, spreading out the slices with your fingertips, you do not have to layer the gratin piece by piece, but try to ensure that the slices are mostly lying flat.

Pour over any cream remaining in the bowl and trickle the remaining oil over the gratin.

Baked in a preheated, fairly hot oven (180°C/350°F/Gas 5) for 40-50 minutes, until the sweet potato is completely tender and the top is browned and crispy.

For extra crispness you can finish under the grill for 1-2 minutes.

For the Minted Pea Purée:

Boil peas in chicken stock for two minutes. Once boiled, strain the stock.

Place peas in the liquidiser with butter and two mint leaves. Blend all the chicken stock slowly to create a smooth purée. Place to the side.

For the Herb Coated Rack of Lamb:

Heat the frying pan on a medium heat, add a little oil and fry the lamb racks on all sides until browned all over.

Place the lamb skin side down and continue to fry until the fat melts. Season the lamb and transfer onto a roasting tray.

Brush the lamb racks with Dijon Mustard.

Blend the white bread, parsley, mint and tarragon to a rough crumb in a food processor. Press the herb crumb onto the mustard coasted lamb for 5 minutes.

Roast in the oven for 25 minutes at 180°C to achieve pink consistency.

Remove from the oven and set aside to rest for 10 minutes.

To Serve:

Cut the rack into two and divide equally, place onto serving plates with the sweet potato gratin and spoon the pea puree alongside.

To garnish serve with a sprinkling of red wine jus or mint sauce.