Place the sweet potato on the inner edge of the cooking plate or on the grill. Leave them there until they're fully cooked.
Make the chimichurri. Mix the shallot, garlic, lime zest, lime juice, olive oil and mustard flour. Remove the inedible parts of the oregano, bay leaf and thyme. Chop them along with the parsley and chives, then mix with the other ingredients. Season with salt, pepper and the various vinegars. Cover the chimichurri and set aside.
Pat the lamb racks dry. Bake the meat in some oil for 10 - 15 minutes on the cooking plate. Season with thyme, rosemary, sage, garlic, shallot, pepper and salt.
Serve the lamb racks together with the sweet potato and chimichurri.
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