Mustard and Tarragon Braised Lamb

Mustard and Tarragon Braised Lamb
Photo by Lee Harrelson


  • 2 cups baby carrots with tops (about 3/4 pound), trimmed
  • ½ teaspoon dry mustard
  • 1 tablespoon olive oil
  • 2/3 cup white wine
  • ½ teaspoon black pepper
  • 1 1/3 cups less-sodium beef broth
  • 1 pound boneless leg of lamb, trimmed and cubed
  • + 4 more ingredients
    • 2 tablespoons Dijon mustard
    • 1 tablespoon all-purpose flour
    • 1 tablespoon minced fresh tarragon
    • 2 cups frozen pearl onions, thawed

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

View full recipe at My Recipes


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