| http://www.w3.org/ns/prov#value | - 1 leg of lamb, bone in, 6 to 7 1/2 pounds1/4 cup olive oil8 cloves garlic, minced3 tablespoons chopped fresh herbs such as rosemary, thyme, and oregano1 tablespoon salt2 teaspoons coarsely ground black pepper4 cups Espagnole Sauce, recipe follows1 cup Madeira2 tablespoons butter2 tablespoons finely chopped black truffles1 cup heavy cream8 ounces soft, mild goat cheese2 pounds white potatoes, peele
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