Quench MagazineTarragon Lamb | Lamb | Quench Magazine
Tarragon Lamb | 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
Ingredients
- 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
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