Hay-Smoked Lamb Rack with Crushed Potato Cakes and Sherry Gravy | Fast Ed

Ingredients

• 2 x 8-bone lamb racks, French trimmed
• sea salt flakes and freshly-ground black pepper
• 2 Tbsp avocado oil
• 4 cups organic oat hay
• 4 medium potatoes, peeled and cooked
• 1 Tbsp za-atar
• 4 eggs
• ½ cup plain flour
• 2 cups multigrain breadcrumbs
• vegetable oil for shallow frying
• 1 cup dry sherry*
• 500ml beef stock
• 1 Tbsp potato starch
• green beans, roasted truss tomatoes and green olive tapenade, to serve