Tarragon lamb
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Tarragon lamb
  Lamb    Marinades  
Last updated 6/12/2012 12:57:38 AM. Recipe ID 20240. Report a problem with this recipe.
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      Title: Tarragon lamb
 Categories: Lamb, Entertain, Main dish, Marinade
      Yield: 6 servings
      4 lb Leg of lamb
    2/3 c  Cream
      1 t  Tarragon
  1 1/4 c  Dry white wine
      1 T  Oil
      1 x  Salt and pepper to taste
      1 ea 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.

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Recipe ID 20240 (Apr 03, 2005)

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