RACK OF LAMB IN A HERB AND PARMESAN CRUST – Les sauces Firebarns

Ingredients

• 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