Ingredients
- 2 cups store bought or home made Espagnole Sauce
- 1/2 cup Madeira
- 1 tablespoon 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 ounces goat cheese
- 1 pound white potatoes, peeled, chopped and cook until tender
- Freshly ground white pepper
- 2 tablespoons finely chopped black truffles
- 1 cup fried spinach
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):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
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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