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May 2019

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Tarragon Lamb Recipe

Tarragon Lamb recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Tarragon Lamb recipe  PDF


4 lb Leg of lamb
2/3 c Cream
1 t Tarragon
1 1/4 c Dry white wine
1 T Oil
Salt and pepper to taste 1 Onion sliced
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.

Tarragon Lamb recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
895 people have voted
Last Reviewed on 2019-05-19



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