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.
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1 pound boneless leg of lamb, trimmed and cubed
1 tablespoon olive oil
2 cups frozen pearl onions, thawed
2 cups baby carrots with tops (about 3/4 pound), trimmed
1 1/3 cups less-sodium beef broth
2/3 cup white wine
2 tablespoons Dijon mustard
1 tablespoon minced fresh tarragon
How to Make It
Combine the first 3 ingredients in a medium bowl; add lamb, tossing to coat.
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.
This was easy to make and a tasty, hearty meal. I added a bit of cornstarch and water at the end to thicken the sauce a bit but will probably skip that next time... it's not a stew! In the bowl on top of some mashed potatoes, it was really good. Some crusty bread and we were set!
This recipe, exactly as written, is a winner for my family. I did use regular carrots and dried tarragon. A real keeper for us. The website video suggests that it also works with sirloin or chicken thighs.
I didn't even save the leftovers on this one. A couple of things;
Two Tbs of Dijon just overpowered all other flavor and the whole dish just wasn't very interesting. Instructions infer that you can thicken the cooking liquid up at the end. You can't. Broth and wine simply don't thicken! I actually know that! Don't know why it was a surprise!
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