-1 rack of lamb (about 400 g.)
50 ml of olive oil
1/3 cup of parmesan cheese
1/3 cup Italian breadcrumbs
-1 tbsp. chopped rosemary
1 tbsp. chopped parsley
-1 tbsp finely chopped garlic
-1 tablespoon Firebarns Tequila lime
-1 finely chopped French shallot
-2 cups of red wine
-1 cup veal stock
-1 tbsp of cornstarch diluted in 125ml of water
Salt and pepper to taste
1 large sweet potato
-1 tbsp. butter
1/2 cup of 15% cooking cream
1 tbsp of Firebarns Caesar spice
In a large skillet over high heat, sear the rack of lamb on each side for about 2 to 3 minutes with a drizzle of olive oil. Remove from heat and let rest for about 10 minutes.
In the same pan over medium-high heat, sauté the shallot for about 2 minutes. Deglaze with the red wine, add the veal stock, season with salt and pepper and simmer until the sauce has reduced by half. Add the cornstarch, continue cooking for a few minutes and set aside.
In a bowl, combine breadcrumbs, Parmesan, herbs and Firebarns Tequila Lime. Spread the mixture evenly over the rack of lamb and bake uncovered at 450F for 15 to 20 minutes. Remove from heat and let rest for 20 minutes.
Peel and cube the sweet potato, add the cubes to a pot of boiling salted water until tender. Drain and blend in a blender with the butter, cream and Firebarns Caesar spices until smooth and creamy.
Serve the rack of lamb with the sweet potato purée and red wine sauce.