Recipe - Roasted Lamb Rack Goats Cheese Potatoes Sauce Perigueux

2 cup Espagnole Sauce; see * Note
One half cup Madeira
1 tablespoon Butter
Drizzle of olive oil
4 Individual racks of lamb
loin
(each rack containing 4
chops)
Bayou Blast; see * Note
Salt; to taste
Freshlyground black pepper;
to taste
One half cup Heavy cream
4 ounce Goat's cheese
1 pound White potatoes; peeled,
chopped,
And cook until tender
Freshlyground white pepper;
to taste
2 tablespoon Finelychopped black
truffles
1 cup Fried spinach

* 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 mediumrare.
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