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Tarragon Lamb

Tarragon Lamb recipe image
This International main features Leg of lamb, Cream, Tarragon, Dry white wine, Oil. It delivers smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1565.4
Dietary: Gluten-free
Description
This International main features Leg of lamb, Cream, Tarragon, Dry white wine, Oil. It delivers smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 pound Leg of lamb
  • 2/3 cup Cream
  • 1 teaspoon Tarragon
  • 1 1/4 cup Dry white wine
  • 1 tablespoon Oil
Directions
  1. 1
    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.
  2. 2
    Score the flesh deeply with a criss-cross pattern and stuff the slits with the tarragon.
  3. 3
    Rub the meat with the oil and cover with the onion.
  4. 4
    Place in a suitable dish for marinating and pour over the white wine.
  5. 5
    Add a little salt and pepper and leave to
  6. 6
    marinate for about 2 hours in a
  7. 7
    cool
  8. 8
    place , basting occasionally.
  9. 9
    Roast the lamb with the marinade, basting it frequently, in a warm oven 325 deg F (163&# 194;°C) until done.
  10. 10
    About 10 minutes before the meat is cooked, pour off the marinade and meat juices into a saucepan.
  11. 11
    Reduce the gravy to half its original quantity by boiling vigorously.
  12. 12
    Carve the meat into thin slices and add the resulting juices to the marinade.
  13. 13
    Arrange the meat on a serving dish and keep warm.
  14. 14
    Remove the gravy from the
  15. 15
    heat ,
  16. 16
    stir in
  17. 17
    cream and carefully re-
  18. 18
    heat the sauce until it forms a medium-thick consistency.
  19. 19
    Pour the sauce over the lamb and keep warm

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1565.4kcal
% Daily Value *
Total Fat 113.5g175%
Saturated Fat 50.2g252%
Cholesterol 484.4mg162%
Sodium 333.5mg14%
Total Carbohydrate 3.0g1%
Dietary Fiber 0.0g0%
Sugars 1.4g
Protein 114.4g229%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, boiling, cream, dry, international, lamb, leg, main, oil, roasting, stuffing, tarragon, title, white, wine
Read it online: https://www.chefs-mate.com/recipe/tarragon-lamb/