Valentine's Day Dinner
Valentine's Day Tarragon Lamb4 lb leg of lamb
1 ts tarragon
1 tb oil
1 ea onion, sliced
1 1/4 c dry white wine
1 x salt and pepper to taste
2/3 c cream
Skin the leg of lamb and trim away all the outside fat.
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 the white wine over top.
Add salt and pepper to taste and marinate for about 2 hours, basting occasionally.
Roast the lamb with the marinade, at 325 degrees F. until done; baste frequently.
Ten minutes before the meat is finished cooking, 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 juices from the meat to the marinade.
Arrange the meat on a a serving dish and keep warm.
Remove the gravy from the heat, stir in the cream and slowly reheat until it forms a medium-thick consistency.
Pour the sauce over the lamb and keep warm till ready to serve.