Tarragon Lamb

---------- Recipe via Meal-Master (tm) v8.02

Title: TARRAGON LAMB
Categories: Lamb, Main dish, Meats
Yield: 6 servings

4 lb Leg of lamb
2/3 c Cream
1 t Tarragon
1 1/4 c Dry white wine
1 T Oil
Salt and pepper to taste
1 Onion sliced

Skin the leg of lamb and trim away all the outside
fat and as much of the fat lying between the muscle
tissue that you can reach. Score the flesh deeply
with a criss-cross pattern and stuff the slits with
the tarragon. Rub the meat with the oil and cover
with the onion. Place in a suitable dish for
marinating and pour over the white wine. Add a
little salt and pepper and leave to marinate for about
2 hours in a cool place, basting occasionally. Roast
the lamb with the marinade, basting it frequently,
in a warm oven 325 deg F until done. About 10
minutes before the meat is cooked, pour off the
marinade and meat juices into a saucepan. Reduce
the gravy to half its original quantity by boiling
vigorously. Carve the meat into thin slices and
add the resulting juices to the marinade. Arrange
the meat on a serving dish and keep warm. Remove
the gravy from the heat, stir in cream and carefully
re- heat the sauce until it forms a medium-thick
consistency. Pour the sauce over the lamb and keep
warm.

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