Recipe - Tarragon Lamb

4 pound Leg of lamb
1 teaspoon Tarragon
1 tablespoon Oil
1 Onion cut or sliced up
2/3 cup Cream
1 One fourth cup 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 crisscross 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 mediumthick consistency. Pour the
sauce over the lamb and keep warm.

Posted to the TWSU BBS (3166893779), compiled by the Sysop.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip