| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | 2 | Servings | ||
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Lamb neck fillet, cut into | |
| 2cm 1 | ||
| inch rounds – | ||
| approximately 125g | ||
| 4oz per person | ||
| 50 | g | Butter, 2oz |
| 4 | T | Madeira wine |
| 1 | 15 grams pac fresh tarragon | |
| finely chopped | ||
| 3 | T | Double cream |
| 250 | g | Fresh egg linguine |
| 1 | Sprig fresh tarragon to | |
| garnish optional |
INSTRUCTIONS
Heat the oil in a large frying pan, then add the lamb and cook for 2-3 minutes on each side. Remove and keep warm. Cook the linguine as per pack instructions. Drain any excess oil from the frying pan, then add the butter, Madeira, tarragon and cream. Boil for 1-2 minutes to reduce and concentrate the flavour. Drain the pasta and divide between the serving plates, topping with slices of lamb and spoonfuls of the sauce. Serve immediately. Converted by MC_Buster. NOTES : A quick and easy to prepare meal comprising of lamb in a creamy tarragon sauce with fresh pasta. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 239
Calories From Fat: 238
Total Fat: 27g
Cholesterol: 53.8mg
Sodium: 2.9mg
Potassium: 6.1mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g