Roast lamb with tarragon
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- 1 lamb pulp
- salt
- pepper
- thyme
- dried tarragon
- 200 ml dry white wine
- 2 tablespoons oil
- 3-4 cloves of garlic
Servings: 3
Preparation time: over 120 minutes
RECIPE PREPARATION Lamb steak with tarragon:
Place the lamb leg in a tray. Season the meat with salt, pepper, thyme, tarragon, crushed garlic and massage well. Pour the wine, cover the tray with plastic wrap and let it cool for a day (occasionally turning the pulp). Put the tray in the oven over medium heat, covered with aluminum foil until almost all the juice decreases. Remove the foil, sprinkle with oil and let it brown. Serve the steak with lettuce.
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