Side Pannel
Tarragon Lamb
Tarragon Lamb
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Lamb/Sheep
Ingredients List
- 4 lb Leg of lamb
- 1 ts Tarragon
- 1 tb Oil
- 1 Onion sliced
- 2/3 c Cream
- 1 1/4 c Dry white wine
- Salt and pepper to taste
Directions
Skin the leg of lamb and trim away all the outside fat and as much of
the fat lying between the muscle tissue that you can reach. Score the
flesh deeply with a criss-cross pattern and stuff the slits with the
tarragon. Rub the meat with the oil and cover with the onion. Place in
a suitable dish for marinating and pour over the white wine. Add a
little salt and pepper and leave to marinate for about 2 hours in a cool
place, basting occasionally. Roast the lamb with the marinade, basting
it frequently, in a warm oven 325 deg F until done. About 10 minutes
before the meat is cooked, pour off the marinade and meat juices into a
saucepan. Reduce the gravy to half its original quantity by boiling
vigorously. Carve the meat into thin slices and add the resulting
juices to the marinade. Arrange the meat on a serving dish and keep
warm. Remove the gravy from the heat, stir in cream and carefully re-
heat the sauce until it forms a medium-thick consistency. Pour the
sauce over the lamb and keep warm.
the fat lying between the muscle tissue that you can reach. Score the
flesh deeply with a criss-cross pattern and stuff the slits with the
tarragon. Rub the meat with the oil and cover with the onion. Place in
a suitable dish for marinating and pour over the white wine. Add a
little salt and pepper and leave to marinate for about 2 hours in a cool
place, basting occasionally. Roast the lamb with the marinade, basting
it frequently, in a warm oven 325 deg F until done. About 10 minutes
before the meat is cooked, pour off the marinade and meat juices into a
saucepan. Reduce the gravy to half its original quantity by boiling
vigorously. Carve the meat into thin slices and add the resulting
juices to the marinade. Arrange the meat on a serving dish and keep
warm. Remove the gravy from the heat, stir in cream and carefully re-
heat the sauce until it forms a medium-thick consistency. Pour the
sauce over the lamb and keep warm.
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