Ingredients
Serves 4-6300g sweet potato, peeled, sliced
Olive oil
2 lamb racks, trimmed
3 red onions, finely sliced
2 long green chillis, deseeded and finely sliced
1 sprig mint, finely chopped, reserve a few leaves to serve
White balsamic vinegar
Extra virgin olive oil
Method
Pre heat the oven to 250ºC
Place the sweet potato in a roasting pan, drizzle with olive oil and season with salt and pepper, place in the oven and cook for about 10-15 minutes or until tender and golden.
Season lamb with salt and cracked pepper. Heat an oiled oven proof frying pan over a med-high heat, add the lamb and cook, turning occasionally until browned. Cook in the oven for 8-12 minutes or until cooked to your liking.
Rest for 5 minutes then thickly slice.
Combine the onion, chili and mint in a small bowl and drizzle with balsamic and extra virgin olive oil, season.
Place sweet potato on a plate and top with lamb, spoon over the salsa and scatter remaining mint leaves to serve.