Mustard and Tarragon Braised Lamb

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!

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.

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!