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Ingredients

• 1 leg of lamb, bone in, 6 to 7 1/2 pounds
• 1/4 cup olive oil
• 8 cloves garlic, minced
• 3 tablespoons chopped fresh herbs such as rosemary, thyme, and oregano
• 1 tablespoon salt
• 2 teaspoons coarsely ground black pepper
• 4 cups Espagnole Sauce, recipe follows
• 1 cup Madeira

• 2 tablespoons butter
• 2 tablespoons finely chopped black truffles
• 1 cup heavy cream
• 8 ounces soft, mild goat cheese
• 2 pounds white potatoes, peeled, chopped and cooked until tender
• Freshly ground white pepper
• 2 cups fried spinach, for garnishing plates, optional

• 1/2 gallon dark beef or veal stock, hot
• 3/4 cup brown roux
• 2 tablespoons bacon fat
• 1 cup chopped onions
• 1/2 cup chopped carrots
• 1/2 cup chopped celery

• Salt
• Freshly ground black pepper
• 1/4 cup tomato puree
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 teaspoon black peppercorns

Description

Cooking Channel Serves Up This Roasted Leg Of Lamb With Goat Cheese Potatoes And Sauce Perigueux Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel