How to make it
Mix the Hoisin Sauce with the Chilli Garlic Sauce and the olive oil.
Season the rack of lamb with a good layer of salt and pepper and cover with the sauce. Marinate in the fridge for 12 hours.
Cut the potatoes in half and sauté with the garlic, shallot and rosemary until browned.
Coat the rack of lamb with breadcrumbs and pan-fry to brown on all sides.
Place the lamb on top of the potatoes in an oven tray and cook for 15 to 20 minutes. Remove and rest the lamb for around 5 minutes. Slice the lamb into chops.
Serve the potatoes with the lamb with a few drops of Sriracha Mayo for an extra kick. Garnish with some fresh parsley.