Mustard and Tarragon Braised Lamb |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Combine the first 3 ingredients in a medium bowl; add lamb, tossing to coat.
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.
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