Tarragon Lamb Roast

Ingredients:
  • 4 pounds lamb shoulder or leg of lamb roast
  • 1 Tbsp fresh tarragon leaves
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 Tbsp vegetable oil
  • 1 onion, sliced
  • 1 1/4 cups white wine
  • 2/3 cup whipping cream
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Preparation:

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 . 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.

Servings: 8
Source:
Submitted by: Recipe Group Member
Date:






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