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This tarragon-flavored
lamb dish is marinated in white wine and served with a creamy
sauce.
Tarragon
Lamb Roast
- 4 pounds lamb shoulder
or leg of lamb roast
1 tablespoon fresh tarragon leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1 onion, sliced
1 1/4 cups white wine
2/3 cup whipping cream
- Skin lamb and trim away
as much fat as possible. Score the flesh deeply with a criss-cross
pattern and fill the slits with tarragon and season with salt
and pepper. Place meat in a baking dish and rub with oil and
sprinkle with onion. Pour white wine on top and marinate in the
refrigerator for 4 hours, basting occasionally.
- Preheat oven to 325°F
(160°C). Roast lamb with marinade, basting frequently for
1 hour, or until meat is cooked to about 5°F below desired
doneness*. Remove lamb to a platter and cover loosely with foil
to hold warm and finish cooking.
- Pour marinade and cooking
juices into a saucepan and bring to a boil. Reduce liquid by
about half, remove from heat and stir in whipping cream. Return
to heat and keep warm over low heat; do not boil.
- Carve meat as desired
and serve with warm sauce.
Makes 8 servings.
*Cooking temperatures for
lamb: rare 140°F (60°C); medium 160°F (70°C);
well 170°F (75°C).
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