Title: Tarragon Lamb
Categories: Lamb Entree Marinade
Yield: 6 Servings
| 4 | lb | Leg of lamb |
| 1 | ts | Tarragon |
| 1 | tb | Oil |
| 1 | | Onion sliced |
| 2/3 | c | Cream |
| 1 1/4 | c | Dry white wine |
| | | Salt and pepper to taste |
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.