Preparation method

• Preheat oven to 200 C.
• Bring a pot of water to boil, add sweet potatoes, cook until slightly softened.
• Remove extra fat from lamb rack and season with salt and pepper.
• Over a medium heat, pour oil into a grilling/frying pan. When oil is hot, sear the seasoned lamb rack until brown on each side. Remove from heat.
• In a bowl, mix all fresh herbs, mustard, seeds, breadcrumbs, oil and lemon juice until evenly combined. Coat the lamb rack evenly until it is covered with the crust mixture.
• Place lamb rack on a roasting tray and cook for 20-25 min.
• Remove from oven and allow to rest for 10 min.
• In a saucepan on a medium heat, sauté onion until brown. Add black beans and sweet potato and stir. Allow to cook for 2 min. Set aside. Add parmesan cheese.
• Blanche asparagus and fennel bulbs in boiling water for 1 min, then remove from saucepan and place in a bowl of cold water until cool. Remove and season with salt and pepper.
• Cook beetroots in the same water until just softened (about 20 min) and remove from the heat. Allow to cool. Peel the beetroot once cooled.
• In a small saucepan, over a medium heat, add balsamic vinegar and sugar, stir until slightly thickened.
• Remove from heat, add peeled beetroots into the balsamic mixture and coat evenly.
• To serve, arrange the vegetables as the first layer, then the sweet potatoes, top with the rack of lamb.
• Serve with desired sauce.