Rack of Lamb – Encrusted – with Kenya Beans and Mashed Sweet Potatoes

Peel, wash and roughly dice the sweet potatoes and cook for about 25 minutes in salted water until soft.

In the meantime, clean the beans and balance them in boiling salted water for about 5 minutes. Peel the onion and garlic, cut both into thin strips. Heat 2 tablespoons of olive oil in a large pan. Sauté the onion and garlic until translucent. Add the beans, sauté briefly, then remove the pan from the heat, season with salt and pepper and keep warm.

Preheat the oven to 150 degrees C. Rinse the rack of lamb, pat dry, season with salt and pepper and fry in the remaining olive oil. Place the meat from the pan on a baking sheet and bake in the oven for about 15 minutes. (if you don't like it so pink, you can leave the meat in the oven longer)

Bring the milk to the boil in a saucepan, season with salt and nutmeg. Put the cooked sweet potatoes through a press into a larger saucepan, add the hot milk and half of the butter, mix into the puree with a wooden spoon. Season the puree to taste again and cover and keep warm.

Deglaze the roast lamb in the pan with marsala and pour on the lamb stock. Reduce the liquid by about half. Season the sauce well with salt and pepper. Use a little cornstarch for binding.

Peel the ginger, grate it finely and mix it with the honest butter (75 g), debark the bread, dice it and grind it finely in a mixer with the sage leaves. Mix the sage crumbs into the ginger butter, season this crust with salt and pepper.

Take the lamb out of the oven, turn on the grill. Spread the crust mixture evenly over the meat and smooth it out with a spoon. Put the lamb in the oven and grill under the grill for about 5 minutes.

Take the meat out of the oven and let it rest for a while. Cut into individual chops with a sharp knife and serve with the beans, the sweet potato puree and the sauce.