Lee Harrelson
4 servings (serving size: 1 cup)

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.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

Flicka7's Review

October 15, 2010
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!

ChristineDC's Review

January 17, 2010
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.

merrysu's Review

November 15, 2008
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!