Milk-Fed Lamb with Garlic and Tarragon
Text Only More from the Sydney Morning Herald. Simplicity itself, this French-derived recipe preserves all the tenderness of baby lamb and it gives it the intense flavour it tends ...
Ingredients
- garlic, approx
- chicken, approx
- salt, approx
- oil, approx
- potato, approx
- cream, approx
- pepper, approx
Directions
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Text Only More from the Sydney Morning Herald
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Simplicity itself, this French-derived recipe preserves all the tenderness of baby lamb and it gives it the intense flavour it tends to lack
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The lamb can be cooked in an oven-proof, glass chicken-roaster or baked in foil (use at least two layers to ensure the parcel does not leak)
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Having a tablespoon or two of jellied stock always at hand is difficult for the home-cook, unless you remember always to treasure the cookin
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Pour them into a small container and refrigerate -jelled stock separates out underneath a layer of fat which seals and preserves the stock
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A leg of suckling lamb weighs about 1 kg
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If you don't want to go to the expense of buying suckling lamb, buy the smallest lamb leg you can, probably around 1.5 kg
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If you are baking the lamb in foil, start by browning the leg all over in a pan brushed with olive oil (not necessary if using a glass roast