recette, facile, agneau, parmesan, herbes
65 minutes • 2 servings


Discover our Herb & Parmesan Crusted Rack of Lamb, spiced up with Firebarns Tequila Lime hot sauce. Coated in parmesan, breadcrumbs, rosemary, parsley and garlic, then roasted to perfection, the lamb is served with a red wine sauce and veal stock. Accompanied by creamy sweet potato mash seasoned with Caesar Firebarns spices, this dish offers a refined and spicy dining experience.


  • 1 rack of lamb (around 400 g)
  • 50 ml olive oil
  • 1/3 cup parmesan
  • 1/3 cup Italian bread crumbs
  • 1 C. chopped rosemary
  • 1 C. chopped parsley
  • 1 C. finely chopped garlic
  • 1 C. tbsp Tequila Lime Hot Sauce
  • 1 French shallot, finely chopped
  • 2 cups of red wine
  • 1 cup of veal stock
  • 1 C. cornstarch diluted in 125 ml of water
  • Salt and pepper to taste
  • 1 large sweet potato
  • 1 C. tablespoon of butter
  • 1/2 cup 15% cooking cream
  • 1 C. tbsp Bloody Caesar spices


  1. 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 sit for about 10 minutes.
  2. In the same skillet over medium-high heat, brown the shallot for about 2 minutes. Deglaze with the red wine, add the veal stock, salt and pepper and simmer until the sauce has reduced by half. Add the cornstarch, continue cooking for a few minutes and set aside.
  3. In a bowl, combine breadcrumbs, Parmesan, herbs and Firebarns Tequila lime. Spread the mixture evenly over the rack of lamb and bake it uncovered at 450F for 15 to 20 minutes. Remove from heat and let sit for 20 minutes.
  4. Peel and cube the sweet potato, Add the cubes to a pan of boiling salted water until tender. Drain and blend with the butter, cream and Firebarns Caesar spices until smooth and fluffy.
  5. Serve the rack of lamb with the sweet potato puree and the red wine sauce

Leave a comment

Please note: comments must be approved before they are published.