Roll the lamb in the sesame seeds and black pepper. Seal in a hot pan and roast in a hot oven for 10 to 12 minutes. Boil the potatoes, drain and mash them, then add the cream and butter. Dip the carrots in the flour, then the egg wash and finally the bread crumbs. Deep fry until tender, crisp and golden brown. Sweat the cabbage in the butter and season with salt, pepper and nutmeg. Carmelise the turnips in the butter and sugar. Put the mash into a buttered cutter and top with the cabbage. Slice the lamb, place on the mash and cabbage. Garnish with the carrots, turnips and lamb jus.