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Tarragon Lamb

Ingredients: 4 Pound(s) Leg of lamb 2/3 Cup(s) Cream 1 Teaspoon(s) Cloves of garlic (4-10) 1 1/4 Cup(s) Cloves garlic -- chopped 1 Tablespoon(s) Oil 1 Strips lemon peel 1 Dry, ground mustard Directions: 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.
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Reduce heat to medium-high. Add bell peppers, onion and garlic t Basturma (georgian pomegranate marinated grilled lamb) Cut the lamb into 1 1/2-inch cubes, trimming off excess fat or sinew. (Leave a little fat intact.) Prepare the marinade. To juice a fresh pomegranate, cut it in half and press it on a citrus reamer. Strain juice into a large non-reactive bowl. Stir in t Wild rice and chicken salad with tarragon Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled. Add chicken, celery, appl Barbecued leg of lamb with yogurt Bone the lamb and cut into 1" cubes. Combine all ingredients in a large bowl, mix, cover and refrigerate overnight. Skewer cubes and grill over charcoal about 7 min. per side. Lamb souvlaki #1 1.Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or earthenware) dish. 2. Add remaining ingredients to lamb, mix well to coat meat, and cover. 3. Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally. Lift l Lamb fricassee with vegetables (lambakjot meth graenmeti) Wash lamb and cut in small pieces. Add salt to water and bring to a boil. Add meat and cook, removing scum, for 25 minutes. Wash cabbage and break apart. Wash and peel carrots and turnips and cut into quarters or smaller. Cook with lamb unt Bucks county lamb stew In skillet, heat oil over medium heat. Add beef; brown on all sides. Add next 4 ingredients & 4C water. Cover & bring to boil. Reduce heat & simmer 1-1/2 hours. Add carrots & onions. Simmer 1/2 hour or til tender. Mix corn starch and Rack of lamb Preheat oven to 425F . Season rack with salt and pepper. Heat a large, ovenproof skillet without fat over high heat. Add the lamb, meat side down. Sear for about 2 minutes and repeat on the other side. Pour off any fat from pan and set the lamb bac Barbecued lamb 1. Cut the lamb into thin slices 2. Mix together the remaining ingredients. Coat all pieces of lamb with the sauce and allow to soak 15 minutes in a dish. 3. Grill on each side for 5 minutes and serve immediately. Serves 4 Lamb tagine 1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix w Lamb and pine nut stir-fry * Oyster sauce is an ingredient used frequently in Oriental cooking. ~------------------------------------------------------------------------- Partially freeze lamb. Thinly slice into bite-size strips. In a 1-cup measure stir together 3 T water, oys Chicken with tarragon vinegar and fresh herbs Toss chicken in flour, shake away excess flour. Heat 2 tablespoons of the oil in pan, add chicken, cook until lightly browned. Transfer chicken to ovenproof dish (8 cup capacity). Heat remaining oil in pan, add onion and garlic, cook, stirring, Chicken tarragon Brown chicken on both sides in hot oil in large skillet. Move chicken to side of skillet. Add mushrooms and onion; cook and stir until tender but not browned. Mix soup, water, wine, tarragon and pepper; add to skillet. Bring to a boil. Reduce heat; cov Barbequed lamb shank dinner Combine all ingredients for sauce in a saucepan. Heat over low heat 5 mins., stirring as needed. Heat oven to 350 degrees. Mix flour, 1 teaspoon salt and pepper. Coat meat with flour mixture. Melt shortening in a dutch oven, brown meat and drain off fat.