| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Sainsbury’s, Sainsbury15 |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
pk |
Lamb neck fillet; cut into 2cm (1 |
|
|
; inch) rounds – |
|
|
; approximately 125g |
|
|
; (4oz) per person |
| 50 |
g |
Butter; (2oz) |
| 4 |
tb |
Madeira wine |
| 1 |
|
15 grams pac fresh tarragon; finely chopped |
| 3 |
tb |
Double cream |
| 250 |
g |
Fresh egg linguine |
| 1 |
|
Sprig fresh tarragon to garnish; (optional) |
INSTRUCTIONS
FOR THE TARRAGON LAMB
TO ACCOMPANY THE TARRAGON LA
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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