Roasted Leg Of Lamb With Goat Cheese Potatoes And Sauce Perigueux | Emerils.com

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
• 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