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
Garlic & Herb Lamb Chops with Whipped Chive Potatoes & Tarragon Haricots Vert
Here’s the dish! I love lamb chops, but I’ve only ever enjoyed them while dining out. I’ve never attempted to make them at home until now!
Lamb is the other red meat we often forget about. It can often be prepared in a similar fashion as beef (butter-basted in a cast iron skillet is my go-to). It’s easy to marinate and can pack lots of flavor. One of my favorite ways to enjoy lamb chops is with fresh herbs, so I decided to incorporate them in not only the lamb, but the sides as well!
Full Recipe:
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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Tasting the Rack of Lamb with Girolles, Sweetcorn & Tarragon - Market Kitchen
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel Allen, (teacher at Darina Allen's world-renowned Ballymaloe Cookery School), TV presenter and foodie, Amanda Lamb, Tom Parker Bowles (author of The Year of Eating Dangerously and food writer for the Mail on Sunday and Tatler), Guardian food critic and award winning author Matthew Fort and award-winning chef and restaurateur Matt Tebbutt (proprietor of The Foxhunter, Abergavenny).
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BBQ Lamb Cutlets with Cannellini Bean, Tarragon and Pea Cress Salad by Tobie Puttock
Sometimes the simplest touches are all you need to make produce really sing, like these lightly marinated BBQ Lamb Cutlets with a Bean, Tarragon and Pea Cress Salad by Tobie Puttock. So delicious! Head over to our website to download your copy of the recipe.
See you at the Market.
Credits:
Styling: The Domestic Scientist
Film: ajr films
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
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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