Mustard and Tarragon Braised Lamb

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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 27%
  • Fat: 10g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.1g
  • Protein: 28.7g
  • Carbohydrate: 25.3g
  • Fiber: 1.9g
  • Cholesterol: 75mg
  • Iron: 3mg
  • Sodium: 341mg
  • Calcium: 67mg

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

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