Preheat oven 400ºF

Add the mustard, garlic, and breadcrumbs in a bowl, pat dry the lamb and coat the lamb with the mix. Place on a pie plate in a 400°F oven for 20 minutes for a medium rare and let stand while making the sauce. In a saucepan, melt the jelly and add the port; keep warm on the side

Julienne, sweet potatoes and leeks, then fry them separately in hot oil. Place the potatoes in the centre of the plate, slice the lamb into chops, then arrange the lamb chops around the potatoes and sprinkle the leeks around the plate. Drizzle the sauce over the lamb