A divine meal, a "proposal" meal! The demi-glace sauce was very good, and DH devoured the sweet potatoes and spooned up lots of beans. I did not overcook the rack of lamb, so that was delicious, of course. I made half the recipe for the rack of lamb and the sweet potatoes, and used all the beans (could only find 16-oz cans). I made the full recipe for the sauce -- it is so annoying to have too little sauce, and my demi-glace sauce came in a 11.5-oz. carton. We began ZWT8 Australia/NZ with Lamb and Mint Patties / Burgers, for which we bought a leg of lamb and ground it ourselves for a net price of USD$7.00/lb, and loved our patties. For today's recipe, the purchase price was $12.00/pound, but net of fat and bone, the little pieces of gold were about USD$45-$50/lb. This dish is all about presentation. It is smart to serve with mashed sweet potatoes and a bean medley, because this is not the time to overindulge on the meat portion (unless you have money to burn). Note that the rack of lamb includes the "filet mignon" part of a lamb. This recipe keeps every calorie it can: lots of butter in the mashed potatoes, and all the bacon fat from 1/4 pound of bacon in the sauce. My reaction was to have a very modest amount of mashed potatoes and sauce, but DH couldn't get enough. BTW, I microwaved my sweet potatoes (4 minutes plus 2 minutes more for each additional sweet potato) because I didn't want to tie up the oven. Ended the meal with a palate cleanser, Cherry Merlot Granita. Thank you for sharing this recipe! Made for The Wild Bunch for ZWT8's trip to Australia/NZ.