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Roasted Rack of Lamb with Goat Cheese Potatoes and Sauce Perigueux (Emeril Lagasse) Recipe

Roasted Rack of Lamb with Goat Cheese Potatoes and Sauce Perigueux (Emeril Lagasse) Recipe

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Roasted Rack of Lamb with Goat Cheese Potatoes and Sauce Perigueux (Emeril Lagasse)

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Ingredients:

Serving

2 cups store bought or home made espagnole sauce
1/2 cup madeira
1 tbsp butter
drizzle of olive oil
4 individual racks of lamb loin (each rack containing 4 chops)
essence , recipe follows
salt and freshly ground black pepper
1/2 cup heavy cream
4 oz goat cheese
1 lb white potatoes, peeled, chopped and cook until tender
freshly ground white pepper
2 tbsp finely chopped black truffles
1 cup fried spinach
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the grill. Preheat the oven to 400 degrees F. In a saucepan, over medium heat, add the Espagnole. 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 Essence. 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.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1152.53 Kcal (4825 kJ)
Calories from fat	576 Kcal
		% Daily Value*
Total Fat	64g	98%
Cholesterol	65.72mg	22%
Sodium	3684.55mg	154%
Potassium	776.24mg	17%
Total Carbs	120.44g	40%
Sugars	2.54g	10%
Dietary Fiber	5.96g	24%
Protein	26.55g	53%
Vitamin C	14.4mg	24%
Vitamin A	0.5mg	17%
Iron	4.9mg	27%
Calcium	343.8mg	34%

Amount Per 100 g
Calories	503.18 Kcal (2107 kJ)
Calories from fat	251.47 Kcal
		% Daily Value*
Total Fat	27.94g	98%
Cholesterol	28.69mg	22%
Sodium	1608.62mg	154%
Potassium	338.9mg	17%
Total Carbs	52.58g	40%
Sugars	1.11g	10%
Dietary Fiber	2.6g	24%
Protein	11.59g	53%
Vitamin C	6.3mg	24%
Vitamin A	0.2mg	17%
Iron	2.1mg	27%
Calcium	150.1mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.