INGREDIENTS

INSTRUCTIONS

Skin  the  leg of lamb and trim away all the outside fat and as much  of
the fat lying between the muscle tissue that you can reach.   Score  the
flesh  deeply  with a criss-cross pattern and stuff the slits  with  the
tarragon.  Rub the meat with the oil and cover with the onion.  Place in
a  suitable  dish for marinating and pour over the white  wine.   Add  a
little salt and pepper and leave to marinate for about 2 hours in a cool
place,  basting occasionally.  Roast the lamb with the marinade, basting
it  frequently,  in a warm oven 325 deg F until done.   About 10 minutes
before the meat is cooked,  pour off the marinade and meat juices into a
saucepan.   Reduce  the gravy to half its original quantity  by  boiling
vigorously.   Carve  the  meat  into thin slices and add  the  resulting
juices  to the marinade.   Arrange the meat on a serving dish  and  keep
warm.   Remove the gravy from the heat,  stir in cream and carefully re-
heat  the  sauce until it forms a medium-thick  consistency.   Pour  the
sauce over the lamb and keep warm.
Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip

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