Mustard and Tarragon Braised Lamb Menu

This hearty supper makes for a satisfying evening. Ground dry mustard boosts the flavor of Dijon mustard in this speedy dish that tastes as if it's been slow-cooked for hours. Baby carrots and pearl onions lend visual appeal. (Serves 4)

Mustard and Tarragon Braised Lamb

* Combine 4 cups baby spinach and 1/2 cup sliced mushrooms in a large bowl, Cut 2 large heirloom tomatoes into 8 wedges each, and add to spinach mixture. Combine 1 tablespoon balsamic vinegar, 2 teaspoons thinly sliced fresh basil, 2 teaspoons extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring well with a whisk. Drizzle vinaigrette over spinach mixture, tossing to coat.

Cooking Light, September 2006
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