- Details
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Parent Category: Recipes
Tarragon Lamb
Ingredients
* 4 lb leg of lamb
* 2/3 c cream
* 1 ts tarragon
* 1 1/4 c dry white wine
* 1 tb oil
* 1 salt and pepper to taste
* 1 ea onion sliced
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.
Yield: 6 servings
