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.