Name: Roasted Lamb Rack, Goat's Cheese Potatoes, Sauce Perigueux
Ingredients: 2 c Espagnole Sauce; see * Note; 1/2 c Madeira; 1 tb 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 c Heavy cream; 4 oz Goat's cheese; 1 lb White potatoes; peeled, chopped,; And cook until tender; Freshly-ground white pepper; to taste; 2 tb Finely-chopped black truffles; 1 c Fried spinach

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Emlive06	4	servings

INGREDIENTS

2	c	Espagnole Sauce; see * Note
1/2	c	Madeira
1	tb	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	c	Heavy cream
4	oz	Goat's cheese
1	lb	White potatoes; peeled, chopped,
		And cook until tender
		Freshly-ground white pepper; to taste
2	tb	Finely-chopped black truffles
1	c	Fried spinach

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.
Comments: The original recipe title as listed is "Roasted Rack Of Lamb With
Goat's Cheese Potatoes And Sauce Perigueux".
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-23-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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