Method
For the lamb
Split the lamb into four portions. Sear in a hot pan, seal and season with salt and pepper. Paint the lamb with the yoghurt and roll in the chermoula and panko. Cook in the oven at 220°C/425°F/Gas mark 7 for 6 minutes. Allow to rest before serving.
For the aubergine purée
Boil the cream. Add the aubergine and tahini. Blend and season to taste.
For the sweet potatoes
Cut the sweet potato into thin strips. Blanch in boiling water. Refresh and allow to dry. Deep fry at 140°C/275°F until crispy.