Boneless Rack of Lamb in a Pecan Crust with Barbecue Sauce and Shoestring Sweet Potatoes

You can’t exactly serve a pulled pork barbecue for ninety-eight dollars, much as we might love to. So, you have to do the next best thing. I love barbecue and cole slaw, and I think people—especially those coming in from New York or California—crave to have some of the regional flavors come through. Rack of lamb is pretty ubiquitous, and this preparation was an attempt to bring it into the scope of the South and Virginia and to create a sense of place with it. Through the years, this has be