Roasted Lamb Rack, Goat's Cheese Potatoes, Sauce Perigueux

Recipe Ingredients

2 cups	474ml	Espagnole Sauce - see * Note
1/2 cup	118ml	Madeira
1 tablespoon	15ml	Butter
		Drizzle of olive oil
4		Individual racks of lamb loin
		(each rack containing 4 chops)
		Bayou Blast - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Heavy cream
4 oz	113g	Goat's cheese
1 lb	454g / 16oz	White potatoes - peeled, chopped,
		And cook until tender
		Freshly-ground white pepper - to taste
2 tablespoons	30ml	Finely-chopped black truffles
1 cup	237ml	Fried spinach

Recipe Instructions

* Note: See the "Espagnole Sauce" and "Bayou Blast - {Emeril's Creole Seasoning}" recipes which are included in this collection.

Preheat the grill. Preheat the oven to 400 degrees.

In a saucepan, over medium heat, add the Espagnole Sauce. Bring the liquid to a boil and reduce the sauce by 1/4. Stir in the Madeira and continue to simmer for 4 minutes. Whisk in the butter. Reduce the heat to low and keep warm.

Season the lamb with a drizzle of olive oil and Bayou Blast. Place the lamb on the grill and cook for 1 to 2 minutes on each side. Remove from the grill and place on a baking sheet and roast for about 10 to 12 minutes for medium-rare. Remove from the oven and rest for 5 minutes before slicing.

In a saucepan, over medium heat, combine the cream and cheese. Stir until the cheese melts. Add the potatoes and mash well. Season with salt and white pepper. Stir the truffles into the sauce.

To serve, spoon the potatoes in the center of each plate. Cut each lamb rack and arrange the chops around the potatoes. Spoon the sauce around the potatoes. Garnish with the spinach.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B62 broadcast 10-14-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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