Step 1

Place the mint in the bowl of a food processor and process until finely chopped. Place the mint and sugar in a small heatproof bowl. Heat the vinegar in a saucepan over medium heat. Pour over the mint mixture and stir until the sugar dissolves. Season with pepper.

Step 2

Place the bread in the bowl of a food processor and process until coarse crumbs form. Transfer to a bowl. Add the feta, semi-dried tomato, parsley and lemon rind. Season with pepper.

Step 3

Preheat oven to 200°C. Cut along the length of each lamb rack, close to the bones, to create a pocket (don't cut all the way through). Divide the breadcrumb mixture evenly among the pockets.

Step 4

Heat a large non-stick frying pan over high heat. Spray with olive oil spray. Cook lamb for 1-2 minutes each side or until browned. Transfer to a baking tray. Roast for 10 minutes for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.

Step 5

Meanwhile, cook the sweet potato in a saucepan of boiling water for 10 minutes or until tender. Drain. Return to the pan. Mash until smooth. Season with pepper.

Step 6

Divide the mash among serving plates. Top with the lamb and beans. Drizzle over the mint sauce to serve.