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!
Mustard and Tarragon Braised Lamb
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)
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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
- 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
- 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.
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