Tarragon style lamb with linguine

2 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 pack Lamb neck fillet; cut into 2cm (1
; inch) rounds -
; approximately 125g
; (4oz) per person
50 grams Butter; (2oz)
4 tablespoons Madeira wine
1 15 grams pac fresh tarragon; finely chopped
3 tablespoons Double cream
250 grams Fresh egg linguine
1 Sprig fresh tarragon to garnish; (optional)

Directions

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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