Lamb with Mustard & Tarragon

Serves 6-8


Ingredients:

1 (2kg) boned shoulder of lamb
2 cloves garlic, slivered
4 tsp dry mustard
2 tsp salt
3-4 tarragon sprigs
black pepper to taste
3 tsp olive oil
30g butter
1 onion, finely sliced
¾ cup (200ml) white wine
3 tsp chopped tarragon


Method:

• Preheat oven to 180°C. Make several slits in lamb and insert garlic. Mix together mustard and salt and smear half on inside of the lamb. Lay tarragon sprigs on meat and grind some black pepper over. Roll up and secure with string. Rub joint with remaining mustard and salt.
• In a flameproof dish, heat oil and butter, add lamb and brown. Add onion and soften, then pour in wine; stir and scrape up all juices and sediment. Cover and cook in the oven for 2½-3 hours, to taste. Allow lamb to stand for 10 minutes before serving. Pour fat off cooking juices, then simmer for several minutes, stirring. Remove string from meat and carve; add chopped tarragon to sauce.