Lamb in Tarragon

Lamb in Tarragon
 
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by Birch75

 
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Ingredients

Ingredients
Method
 
  • Serves 4:
  • 2 x Lamb Neck Fillets (largest you can find for a good price!)
  • Knob of butter
  • Garlic
  • ½ Onion
  • Handful of fresh tarragon
  • Vegetable stock cube
  • Mug of dry white wine
  • Cream fraiche
  • Sea Salt and freshly ground black pepper
[b]Serves 4:[/b] [i]2 x Lamb Neck Fillets (largest you can find for a good price!) Knob of butter Garlic ½ Onion Handful of fresh tarragon Vegetable stock cube Mug of dry white wine Cream fraiche Sea Salt and freshly ground black pepper [/i] [b]How It Works:[/b] • Separate off 4 cloves of garlic – chop the tops and bottoms off and remove the dry outer skins. • Grate! (If you don't have the time to chop… or like me your garlic crusher just broke!) • ½ Onion – Grate!!! • Melt knob of butter in frying pan and whop in the garlic and onion – cook until soft (half heat – not max… not min.. but in the middle!) • Cut the lamb fillets (lengthways) so that you get 4 "thin" fillets. • Add the lamb to the pan and cook until it starts to go "golden". • Boil kettle and add 1 cm of water to the stock cub in a mug – mix with folk until there are no lumps. • Fill up the mug with dry white wine to the top. • Roughly chop tarragon leaves (or use 2 tablespoons of dried leaves). • Add the stock/wine mix and the tarragon to the pan. • Boil for about 10 mins (mixing every so often so that it does not stick) until the "sauce" becomes a bit thicker. • Add a tablespoon of cream fraiche and mix well. • Add a pinch of salt and some black pepper (about 4 turns of the grinder). • Serve!!! [b]Tips & Hints:[/b] • This goes really well with mashed potatoes & white cabbage (boiled in a little vinegar). • If the sauce does not thicken well, put a teaspoon of plain/self raising flour into a mug, and mix well (so that there are no lumps) with a cm of cold water. Add this to the sauce and mix well.

Lamb in Tarragon

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This recipe was uploaded by Birch75

 
 

Method


[b]Serves 4:[/b] [i]2 x Lamb Neck Fillets (largest you can find for a good price!) Knob of butter Garlic ½ Onion Handful of fresh tarragon Vegetable stock cube Mug of dry white wine Cream fraiche Sea Salt and freshly ground black pepper [/i] [b]How It Works:[/b] • Separate off 4 cloves of garlic – chop the tops and bottoms off and remove the dry outer skins. • Grate! (If you don't have the time to chop… or like me your garlic crusher just broke!) • ½ Onion – Grate!!! • Melt knob of butter in frying pan and whop in the garlic and onion – cook until soft (half heat – not max… not min.. but in the middle!) • Cut the lamb fillets (lengthways) so that you get 4 "thin" fillets. • Add the lamb to the pan and cook until it starts to go "golden". • Boil kettle and add 1 cm of water to the stock cub in a mug – mix with folk until there are no lumps. • Fill up the mug with dry white wine to the top. • Roughly chop tarragon leaves (or use 2 tablespoons of dried leaves). • Add the stock/wine mix and the tarragon to the pan. • Boil for about 10 mins (mixing every so often so that it does not stick) until the "sauce" becomes a bit thicker. • Add a tablespoon of cream fraiche and mix well. • Add a pinch of salt and some black pepper (about 4 turns of the grinder). • Serve!!! [b]Tips & Hints:[/b] • This goes really well with mashed potatoes & white cabbage (boiled in a little vinegar). • If the sauce does not thicken well, put a teaspoon of plain/self raising flour into a mug, and mix well (so that there are no lumps) with a cm of cold water. Add this to the sauce and mix well.
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