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
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
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