Try this Roasted Rack of Lamb with Goat Cheese Potatoes and Sauce Perigueux recipe, or contribute your own.
Suggest a better descriptionPreheat 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 (madeira & Espagnole mixture)
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.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Serving Size: 1 Serving (488g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1123 | ||
Calories from Fat: 798 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88.6g | 118 % | |
Saturated Fat 45.9g | 230 % | |
Monounsaturated Fat 31.3g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 650.5mg | 200 % | |
Sodium 394.8mg | 14 % | |
Potassium 1424.8mg | 37 % | |
Total Carbohydrate 23.2g | 7 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 20.1g | ||
Protein 50.9g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1123
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