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.

Melanie Barnard
Recipe by Cooking Light September 2006

Gallery

Lee Harrelson

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

332 calories; calories from fat 27%; fat 10g; saturated fat 2.7g; mono fat 5g; poly fat 1.1g; protein 28.7g; carbohydrates 25.3g; fiber 1.9g; cholesterol 75mg; iron 3mg; sodium 341mg; calcium 67mg.