Mustard and Tarragon Braised Lamb

Mustard and Tarragon Braised Lamb Recipe
Lee Harrelson
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.
3

Good, solid recipe

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 332
Caloriesfromfat 27 %
Fat 10 g
Satfat 2.7 g
Monofat 5 g
Polyfat 1.1 g
Protein 28.7 g
Carbohydrate 25.3 g
Fiber 1.9 g
Cholesterol 75 mg
Iron 3 mg
Sodium 341 mg
Calcium 67 mg

Ingredients

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

Preparation

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.

Note:

Melanie Barnard,

September 2006
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