2 cups store bought or homemade 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
1 pound white potatoes, peeled, chopped and cook until tender
Freshly ground white pepper
2 tablespoons finely chopped black truffles
4 ounces goat cheese
1 cup fried spinach
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
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