Peel the sweet potato and cut into small cubes. Place in a pan with a small amount of water. Cover with a lid and cook until tender. Mash the sweet potato with the butter and a fork or place in a mouli. Finish with some salt, pepper and butter.
Trim the kohlrabi and slice thinly on a mandolin
For the lamb. Heat a grill or large frying pan. Season the lamb chops and cook on the grill for 2 minutes on each side. Allow to rest for a little before serving.
De seed and finely dice the chilli and peel and dice the shallot and the garlic. Pick the leaves from the parsley and finely chop. Peel and grate the ginger and zest and juice the lime.
Mix all the ingredients together and add the olive oil to make a vinaigrette. Season with salt and pepper.
Mix this with the kohlrabi, keeping some of the remaining vinaigrette for plating
To serve: Spoon the sweet potato into the middle of a plate, top with the kohlrabi and then the lamb cutlets, finish by drizzling the remaining juices around.
«Make the vinaigrette last minute so the herbs do not turn brown.»