Lamb roast with tarragon

Name: Lamb roast with tarragon
Ingredients: 500 ml red wine; 1 teaspoon salt; 1 teaspoon peppercorns; 1 teaspoon dried tarragon; 2 bay leaves; 2 bone-in lamb legs; 1 piece lamb ribs; 2 tablespoons oil; 100 g green garlic; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon dried thyme; 150 ml tomato juice; 100 ml red wine

Meat - Lamb roast with tarragon by Eufrosina E. - Recipia

Lamb roast with tarragon marinates overnight, then roasts until the meat falls off the bone. The red wine and tomato juice come together into a thin sauce with green garlic and tarragon. I look for bone-in legs with the meat firmly attached around the bone. Preparation: 20 minutes. Cooking: 120 minutes. Rest: 8 hours. Total time: 10 hours and 20 minutes. Servings: 8. Approximately 520 kcal and 42 g protein per serving.

Ingredients

Marinade

500 ml red wine
1 teaspoon salt
1 teaspoon peppercorns
1 teaspoon dried tarragon
2 bay leaves

For the roasting pan

2 bone-in lamb legs
1 piece lamb ribs
2 tablespoons oil
100 g green garlic
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried thyme
150 ml tomato juice
100 ml red wine

Preparation

1. Mix the red wine, salt, peppercorns, dried tarragon and bay leaves in a bowl. 2. Singe the legs and ribs over the stove flame, trim off any excess fat and pat the meat dry with paper towels. Put it in a dish, pour the marinade over it, cover and refrigerate for 8 hours. 3. Heat the oven to 180°C. Take the meat out of the marinade and arrange it in an oiled roasting pan. Discard the marinade. Chop the green garlic and scatter it over the meat, then season with salt, ground pepper and thyme. 4. Pour the tomato juice into the pan and roast for 30 minutes, until the meat starts to brown. 5. Add the red wine and roast for another 90 minutes, until well browned and the meat falls off the bone.

Notes

I serve it with green salad or pickles. The legs can vary in size, and larger pieces may need more time in the oven than smaller ones. Choose bone-in meat with a rosy pink color and without much thick fat on the outside. If the legs are very large, check near the end to see whether the meat falls off the bone, and leave the pan in the oven longer if needed. Don’t rush the overnight marinade; the tarragon and wine need time to soak into the meat. The wine goes straight into the pan and cooks with the meat; if you don’t want to use it, replace the 100 ml with 100 ml water. The roast keeps covered in the refrigerator for up to 3 days. For every teaspoon of dried tarragon, you can use 1 tablespoon chopped fresh tarragon, both in the marinade and over the meat.