Instructions: 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 Goats Cheese Potatoes And Sauce Perigueux".

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.