Grilled Lamb with Roasted Potato Wedges

Ingredients

• 6 racks of lamb
• 2 cups Dijon mustard
• 2 tablespoons minced garlic
• 1 teaspoon oregano
• 1 teaspoon rosemary
• 3 medium sweet potatoes, peeled and cut into wedges
• salt and pepper
• 1 tbsp butter

Directions

1. Remove the racks from their wrappers. Pat dry with paper towels and set aside.
2. In a mixing bowl combine mustard, garlic, oregano and rosemary. Brush the mixture on the racks.
3. Cover and refrigerate overnight.
4. Leaving the skin on, put your sweet potatoes into the oven at 375F for 40-50 minutes until you can easily poke a fork into it.
5. Cook the lamb racks in a 375 F preheated oven for approximately 10 to 15 minutes. Remove from the oven and let cool.
6. Once cooled, wrap the bones in foil to prevent burning.
7. Place the racks of lamb, and your potatoes on the barbeque and cook for approximately 15 minutes.
8. In the meanwhile, take sweet potatoes out of the oven and let cool slightly beforing peeling off skin (which will easily come off).
9. Cut sweet potatoes into circles or wedges and add a a bit of butter, salt and pepper to serve.
10. Take lamb off of barbecue and serve with potatoes.