Patagonian Lamb

Separate the rack of lamb and scrape the bones clean.
In a pan with olive oil, seal the rack of lamb.
Move to a plate, come out and finish cooking in the oven.
SAUCE
Finely chop the shallot.
In the same pan where the lamb was sealed, sauté the shallot.
Deglaze with the wine and let it reduce a little.
Salt and pepper.
Mount with the cold butter.
VEGETABLE TOWER
Brush the bell peppers with olive oil and roast in the oven.
Cut the bell peppers into discs.
Cut the aubergines and zucchini into thin slices.
Drizzle the hot grill with olive oil and cook the bell peppers, zucchini and aubergines.
Season with salt.
SWEET PUREE
Peel the olives and cut into eighths.
Reserve.
Peel the sweet potatoes and cook in plenty of boiling water.
Strain and puree with a little of the cooking water.
Add the cream and olives.
Salt and pepper.
PRESENTATION
On one side of a plate form a tower alternating the bell peppers, zucchini and aubergine, on the other side the lamb and the other side the puree.
Serve the sauce around.