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 ...
Ingredients
- 4lbleg of lamb
- 2/3c cream
- 1t tarragon
- 11/4 c dry white wine
- 1t oil
Directions
- 1
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 tr
- 2
Score the flesh deeply with a criss-cross pattern and stuff the slits with the tarragon
- 3
Rub the meat with the oil and cover with the onion
- 4
Place in a suitable dish for marinating and pour over the white wine
- 5
Add a little salt and pepper and leave to marinate for about 2 hours in a cool place, basting occasionally
- 6
Roast the lamb with the marinade, basting it frequently, in a warm oven 325 deg F until done
- 7
About 10 minutes before the meat is cooked, pour off the marinade and meat juices into a saucepan
- 8
Reduce the gravy to half its original quantity by boiling vigorously