Thursday, February 3, 2011

Slow cooked tarragon lamb

1/2leg (approx 1kg) of lamb
3 tbsp tarragon
350ml stock
ground linseed

Heat a little oil on a pan and brown the lamb all over for a few minutes.

Put it into the dutch oven/slow cooker with the stock and tarragon.

Cook on lowest heat setting for 8-10 hours....but which time the meat will just fall from the bone.
Remove the meat, and set aside, add some ground linseed to the stock, increase the heat and allow the gravy to thicken, stirring.
So tender it practically melts in the mouth!

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