x

Recipe : ** Lamb With Garlic Cream And Tarragon

Lamb With Garlic Cream And Tarragon
  •  
  •  
  •  
  •  
Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    55 min
  • Ready in
    1 h 15
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
cream, garlic, lamb, tarragon

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 heads of garlic
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 bunch of fresh tarragon
  • salt
  • pepper
  • 1 tablespoon tomato concentrate
  • 1.4 kg lamb tenderloin
  • 60 g shallots
  • 60 g creme fraiche
  • 50 g butter
  • 130 ml wine vinegar
  • 250 ml red wine

  • Recipe preparation steps

  • 1
    Debone the tenderloin and pare the fillets of all grease and gristle. Put the fillets in the refrigerator.
  • 2
    Crush the bones with a cleaver and brown them in hot oil in the dutch oven. Pour off the grease and add the chopped shallots, thyme, bay leaf, 2 cloves of garlic, and the tomato concentrate. Cook this mixture until the shallots are transparent and deglaze with the wine vinegar and the red wine. Add a few grains of pepper and reduce 3/4. Then add the water and simmer slowly to reduce one half.
  • 3
    Meanwhile, break open the garlic heads and peel the cloves. Put them in a saucepan and cover with cold water. Bring to boil for a few minutes. Repeat this process 5 times, drain the garlic and put it, while still warm, in the blender. Add the tarragon and make a fine puree. Pass the lamb reduction through a sieve into a saucepan, add the cream and continue cooking for 2 minutes. Then bind it with the garlic puree and whisk in 1 1/2 oz of butter. Put the sauce again through a sieve and rectify the seasoning.
  • 4
    Heat the roasting pan containing 1 T oil and 7 g butter. salt and pepper the lamb lignons. Brown them on all sides and roast in a hot oven (200°C) 7 to 8 minutes.
  • 5
    Take the meat out of the oven and let it rest on a draining board before cutting. This avoids the loss of juice and blood. Cut the lamb mignons, spread the sauce over them and serve with Nice style vegetables. Decorate with tarragon leaves
  • Ready !