Lee Harrelson
Yield
4 servings (serving size: 1 cup)

Braise your way to goodness in this one-pan dish seasoned with two types of mustard and fresh tarragon. The lamb emerges richly flavored and tender after only 30 minutes on the stove.

How to Make It

Step 1

Combine the first 3 ingredients in a medium bowl; add lamb, tossing to coat.

Step 2

Heat olive oil in a large nonstick skillet over medium-high heat. Add lamb mixture, and sauté 4 minutes or until browned. Add onions and carrots; sauté for 4 minutes. Stir in broth and wine. Cover, reduce heat, and simmer 7 minutes or until carrots are crisp-tender. Stir in Dijon and tarragon. Increase heat to medium-high; cook, uncovered, 2 minutes or until slightly thickened.

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