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
PAN SEARED LAMB CHOPS WITH ORANGE TARRAGON COMPOUND BUTTER
Served with Rosemary Roasted Potatoes. Get the Recipe at culinarilyyours.org
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:
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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Persian Tarragon Rice - ترخون پلو با دستور انگلیسی
This Persian Tarragon Rice (Tarragon Polo ترخون پلو) is a twist on the traditional Persian Herb Rice (Sabzee Polo سبزی پلو) recipe. My sister Badri and her husband Saeed made it for me on my recent trip to Tehran, Iran. The traditional herb rice polo has 5-7 different aromatic herbs but my sister's Tarragon Rice has only one herb, tarragon. It had a strong and awesome flavor, but I chose to round out the strong tarragon touch with 4 other herbs and make it a Sabzee Polo with a strong tarragon character.
Serve this with any fish (especially salmon) or braised lamb shank or leg of lamb and it will become a part of your repertoire. Consider trying this for your next Nowrooz (Persian New Year) dinner spread!
Make this Tarragon Rice and send me pictures on my Instagram page: @CafeBagheri
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#CafeBagheri #TarragonRice #ترخون_پلو #PersianFood #IranianFood #HerbRice #Herbs #SabzeePolo #SabziPolo #SabzeePolow #SabziPollow #Tarragon #Rice #Red
Full recipe for Persian Tarragon Rice is placed in first comment under this video.
0:00 Introduction
1:10 Entering the Tajrish Bazaar (Tekyeh Produce Market)
1:54 Buying tarragon
2:49 Washing and prepping tarragon
3:14 Cleaning, chopping and mixing the herbs
8:10 Shredding potatoes for the tahdeeg (crunchy layer at the bottom of the rice pot)
11:03 Start the first cooking phase (boiling the brined basmati rice)
12:26 Adding the herbs to the boiling rice
13:03 Drying the shredded potatoes from the bowl of cold water
13:43 Draining the herb rice after 4-5 minutes of boiling
14:34 Washing starch out of the water over the sink
16:37 Adding spices to the shredded potatoes
17:40 Assembling potatoes and herb rice in the pot to start the second cooking phase (steaming)
22:46 Making the butter saffron sauce to go on the top of the rice before we start the steaming phase
23:50 Sealing the lid with a towel and starting the steam phase
24:51 The steaming phase is done after 45/50 minutes
25:14 Putting the pot ion the bath of cold water
25:27 Inverting the rice pot into the serving platter
26:35 Outtro
Merguez with Tarragon Hummus and Roasted Potatoes Recipe
This intriguing► Fried Merguez with Tarragon Hummus recipe is a delicious choice any day. The bold flavor of merguez is paired with a creamy tarragon hummus, and served with fried potatoes, bringing the taste of North African cuisine to your table in just 30 minutes. ►Check out this quick demo for our sausage recipe.
North African cuisine is varied, but features lots of great flavors brought together in one dish. That’s what makes this recipe is a hit. Using merguez as the centerpiece, this lamb sausage (or beef sausage) is brightened with the fresh flavor of a tarragon hummus, and roasted potatoes. No doubt, the flavors and textures of this recipe are sure to make this a family favorite.
Our short ► step-by-step video will show you how easy it is to make this 30-minute meal.
What you will need:
Ingredients for 2
✔4 merguez sausages
✔3 potatoes
✔¼ cup wild herb salad
✔1 bunch tarragon
✔2 cups chickpeas
✔1-1/2 tbsp. tahini
✔½ tsp cumin
Plus:
✔8 tbsp. olive oil
✔2 tsp white wine vinegar
✔Salt
✔Pepper
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