• Preheat your oven to 400°F. Season the racks of lamb with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the lamb for 2-3 minutes on each side until browned. Transfer to a baking dish.
• In a bowl, mix together the garlic, parsley, rosemary, thyme, and breadcrumbs. Brush the racks of lamb with Dijon mustard, then press the herb breadcrumb mixture onto the mustard coating.
• Roast in the preheated oven for 20-25 minutes for medium-rare, or until the desired doneness is reached. Let rest for 10 minutes before carving into chops.
• Bring a large pot of salted water to a boil. Add the carrots, parsnip, and sweet potato. Boil until the vegetables are tender, about 20 minutes.
• Drain the vegetables and transfer them to a food processor. Add the cream (or coconut milk) and butter (or olive oil), and puree until smooth. Season with salt and pepper to taste.

Tip:

• For an extra crispy crust, broil the lamb for the last 2-3 minutes of cooking. The root vegetable puree can be made in advance and reheated, adding a little extra cream or butter if needed for smoothness.