Italian Meat - Lamb Recipes - Tarragon Lamb (Agnello alla Dragonella) Recipe

Ingredients

• 3 garlic cloves, halved

• 15 ml/1 tbsp chopped fresh tarragon

• 15 ml/1 tbsp chopped fresh basil

• 90 ml/6 tbsp dry white wine

• 2 racks of lamb

• 6 large potatoes

• 1 onion, chopped

• 4 carrots, chopped

• 2 celery sticks, chopped

• 2 bay leaves

• Salt and freshly ground black pepper

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Method:

1. Put the garlic, tarragon, basil and wine in a bowl and blend together. Place the racks of lamb in a dish and pour the mixture over the meat.

2. Allow to marinate for 4 hours, covered, in the fridge. Peel the potatoes and cut into chunks.

3. Transfer the lamb to a roasting tin (pan), fat side up, and roast in a preheated oven at 200°C/400°F/gas mark 6 for 25 minutes.

4. Remove the pan from the oven and add the potatoes, chopped onion, carrots, and celery to the pan.

5. Spoon the marinade over the meat and vegetables. Add the bay leaves and season with salt and pepper.

6. Reduce the oven to 180°C/ 350°F/gas mark 4 and roast for 1 hour.