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Serves 4
4 x 3 bone racks of lamb
3 tbsp Hill Farm rapeseed oil
1 kg sweet potatoes, peeled and cut into chips (roughly 2cm x 6cm)
For the aioli:
2 egg yolks
2 – 4 cloves garlic, peeled and crushed
1 tsp Dijon mustard
200ml Hill Farm rapeseed oil
1 tbsp lemon juice
2 tbsp mint, chopped
1 tbsp mayonnaise

Preheat the oven to 200·C/400·F/Gas Mark 6.

Heat 1 tbsp of rapeseed oil in a large frying pan or griddle and sear the lamb well on all sides. Transfer to a roasting tin and roast in the preheated oven for 15 minutes.

Place the sweet potato chips in a large roasting tin and drizzle with the remaining 2 tbsp rapeseed oil. Season well with sea salt and black pepper and roast in the preheated oven for 15 – 20 minutes, until golden and cooked through.

For the aioli, mix the egg yolks, crushed garlic and mustard in the bowl of a food processor. With the motor running, slowly drizzle in the rapeseed oil, a few drops at a time until the mixture has started to emulsify, and then in a slow but steady stream. If the aioli becomes too thick at any stage or looks like it is in danger of curdling then add a few drops of lemon juice. Once all the oil has been incorporated, stir through the mint and season with the lemon juice to taste, sea salt and black pepper.

Remove the lamb from the oven and allow to rest for 5 minutes, before serving with the sweet potato chips and mint aioli.