Peel, cut and wash the potatoes and sweet potatoes. Put everything in a saucepan with water and cook for about 30 minutes. In the meantime, wash the fresh parsley and cut it into small pieces.

Then drain the water, add the butter, milk and parsley and mash everything. Then season with salt, pepper and nutmeg.

Wash the beans and trim the ends. Then put water and salt in a saucepan and bring the water to a boil. Add the beans and cook for 15 minutes, then rinse with cold water.

Then wrap 4 to 5 beans with the bacon and season with salt and pepper. Heat butter in a pan and add the beans wrapped in bacon.

Everything should be fried until crispy. Then keep warm in the oven if necessary.

Take a small bowl with 200 g soft butter. Add salt, pepper, curry and smoked paprika. Peel the garlic clove and cut into small pieces. Also wash the thyme and the parsley and cut into small pieces.

Put everything in the bowl and stir. Remove the fat from the rack of lamb. Then brush the rack of lamb with the butter and place in the refrigerator for 2 hours.

Take the rack of lamb out of the fridge and sear it for 2 minutes on each side. Meanwhile, get a baking dish and spread olive oil on the bottom.

Then put the rack of lamb, some of the vegetables and herbs in the baking dish and bake in the preheated oven at 180 degrees for about 20 minutes. So it should be medium.

Peel and cut the carrots, onions, shallots and the garlic. Wash and cut the peppers as well as wash the rosemary, thyme and parsley.

Heat butter in a pan and add the vegetables and herbs. Sear everything.

Then add tomato paste to the pan and fry briefly. Then add the red wine and let it simmer briefly. Add water and broth and simmer for about 30 minutes.

Then put everything through a sieve so that only the sauce remains.