How To make Tarragon Lamb
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.
How To make Tarragon Lamb's Videos
Braised short rib of beef with tarragon emulsion recipe
Braised short rib of beef with tarragon emulsion recipe. In this video Nestle Chef Consultant Andrej Prokes creates a beef dish. The beef short ribs are slow cooked sous-vide and he use Nestle Red Wine Jus to go with this dish.
For more great beef recipes go to
For Andrej's recipe click here:
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Tarragon Aioli
This was our Winter Sauce for our Four Seasons dishes. it also makes a great sauce with lamb, steak and chicken. Very flavorful so as rich as it sounds, it doesn't take much, which makes it healthy as well.
Chakapuli Recipe: Georgian Lamb & Tarragon Stew with White Wine
Looking for the perfect chakapuli recipe? This delicious Georgian lamb stew is made with tarragon and white wine with a dash of sour plum sauce (tkemali) to give it a unique zesty flavour.
Commonly eaten for Orthodox Easter, chakapuli can also be made with veal and is the perfect springtime dish.
Find the full written recipe here:
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Chakapuli recipe - Georgian Lamb and Tarragon Stew
Chakapuli - Georgian Lamb and Tarragon Stew
1kg lamb
150 gr green fresh onion
150 gr green fresh tarragon
100 gr fresh green coriandr
150 ml dry white wine
150 ml water
100 gr tkemali sauce
1 small chili pepper
3 garlic cloves
salt to taste
Enjoy Genacvale!
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Quick, Easy & Impressive Creamy Tarragon Chicken
Seasoned pan-fried chicken breasts in a delicious creamy tarragon sauce. Quick and easy to prepare, it's a great comfort food dinner, ready in less than 30 minutes.
It works equally well for a speedy mid-week meal, or for a special weekend or date-night dinner.
Free printable recipe is available on our site:
Ingredients:
▢2 tbsp olive oil
▢4 chicken breasts - (about 175g each)
▢½ tsp salt
▢½ tsp black pepper
▢1 small onion - peeled and finely diced
▢2 minced cloves garlic
▢120 ml (½ cup) white wine - *see note for non-alcohol version
▢120 ml (½ cup) chicken stock - (water + 1 stock cube is fine)
▢1 tsp dried tarragon - or 2 tbsp finely chopped fresh tarragon
▢180 ml (¾ cup) double (heavy) cream
To serve:
▢Small bunch of fresh tarragon - roughly torn
▢Black pepper
INSTRUCTIONS:
1. Heat the oil in a large frying pan over a medium-high heat.
2. Take the chicken breasts and sprinkle the salt and pepper over both sides.
3. Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden.
4. Turn the chicken over and move them to one side of the pan.
5. Add the onions and garlic, and cook for 3-4 minutes, stirring the onions often, until the onions are soft.
6. Add in the white wine, and allow to simmer for 3-4 minutes, until the wine has nearly all evaporated.
7. Add the chicken stock and dried or fresh tarragon, then pour in the cream.
8. Stir together and bring to the boil.
9. Simmer gently for 6-8 minutes, until the sauce has thickened, and the chicken is completely cooked through.
10. Serve the chicken and sauce sprinkled with a little more fresh tarragon and black pepper.
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Recipe Roast Leg of Lamb with Tarragon and Mint Butter
Recipe - Roast Leg of Lamb with Tarragon and Mint Butter
INGREDIENTS:
●1 1/3kg (3 lb) lean whole or carvery lamb leg joint
●salt and freshly milled black pepper
●For the Tarragon and Mint Butter:
●75g (3 oz) unsalted butter, softened
●45ml (3 tbsp) freshly chopped tarragon
●45ml (3 tbsp) freshly chopped mint
●30ml (2 tbsp) freshly grated orange zest
●20ml (4 tsp) white wine vinegar
●For the Tangy Gravy:
●25g (1 oz) plain flour
●600ml (1 pint) good, hot lamb stock
●75ml (2 1/2 fl oz) fresh orange juice
●freshly chopped mint and tarragon, to garnish