Rosemary & Lemon Crown Roast of Lamb with Spicy Mashed Sweet Potatoes and Tender Greens with Lemon V

Ingredients

• 2 8-bone racks of American lamb (French cut)
• 3 feet butcher’s twine
• Salt
• pepper
• 3-4 sprigs rosemary
• 1 lemon, sliced
• 1 small shallot, diced
• 2-3 lemons, juiced
• 1 shallot, finely diced
• 1 tablespoon sugar or honey
• 3/4 cup olive oil
• 1 teaspoon Dijon mustard
• 4 medium to large sweet potatoes, peeled and diced into large chunks
• 1/2 cup butter
• 1 teaspoon paprika
• Healthy pinch of chili flakes
• Kosher salt for taste
• 1 cup heavy cream
• 1/2 cup Parmesan cheese
• 3-4 cups butter lettuce
• 2-3 cups arugula
• 1/2 cup shaved or shredded Parmesan cheese