Roasted Tarragon Lamb With Butter Beans Recipes

Steps:

• For herb butter:
• Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons coarse salt in medium bowl until well blended. Transfer 1/4 cup herb butter to small bowl and reserve for vegetables. DO AHEAD: Can be made 1 day ahead. Cover both bowls and chill. Bring medium bowl of herb butter to room temperature before using.
• For lamb:
• Using small sharp knife, make 1-inch-deep slits all over lamb. Insert 3 or 4 orange peel strips into each slit. DO AHEAD: Can be made 1 day ahead. Enclose lamb in plastic wrap and chill.
• Position rack in bottom third of oven and preheat to 450°F. Heat oil in very large skillet over medium-high heat. Sprinkle lamb with coarse salt and pepper. Add lamb to skillet; cook until brown on all sides, about 8 minutes. Transfer to roasting pan. Brush with 2 tablespoons herb butter. Roast lamb 15 minutes. Brush again with 2 tablespoons herb butter.
• Reduce temperature to 350°F. Continue to roast lamb until thermometer inserted into thickest part registers 135°F to 140°F for medium-rare, about 55 minutes. Transfer lamb to platter; reserve pan. Tent lamb loosely with foil; let rest 30 minutes.
• Spoon fat off any juices in roasting pan. Place pan over 2 burners on high heat. Add wine and broth and bring to boil, whisking to scrape up browned bits. Boil until sauce is reduced to 2 cups, about 5 minutes. Whisk in remaining herb butter and grated orange peel. Season sauce to taste with coarse salt and pepper.
• Spoon vegetables around lamb on platter; garnish with fresh herb sprigs. Serve with sauce.

Steps:

• Heat oven to 400°F
• Season the lamb with 1 teaspoon salt and 1/2 teaspoon pepper. Place the lamb in a roasting pan.
• In a small bowl, combine the garlic, tarragon, and 1 tablespoon of the oil.
• Rub over the lamb and roast, 25 to 30 minutes for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing.
• Meanwhile, heat the remaining oil in a skillet over medium-high heat. Add the onion and cook until soft, about 4 minutes.
• Add the beans, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until heated through, 3 to 4 minutes. Serve with the lamb.

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
• Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.

Steps:

• Cut each lamb fillet crosswise into 4 equal portions.
• Place the pieces, one at a time and cut side down, on a sheet of plastic wrap or wax paper. Cover with another sheet of plastic wrap or wax paper. Pound lightly to flatten each piece.
• Sprinkle the pieces on both sides with salt and pepper.
• Beat the egg with the water and pour the mixture into a flat dish with raised edges.
• Dip the pieces of meat in flour on both sides. Shake off excess.
• Dip the pieces in the egg mixture, coating them well. Combine the bread crumbs and cheese and dip the pieces in the mixture to coat on both sides. Pat lightly to make the crumbs adhere.
• Heat 2 tablespoons oil in a nonstick skillet and add as many pieces as the skillet will hold. This may have to be done in two steps, depending on the size of the pieces. Cook two minutes on one side and turn. Turn and cook two minutes on the second side. Continue cooking, adding a little more oil as necessary until all the pieces are cooked. Transfer the pieces to a serving dish as they are cooked.
• Pour off the fat from the skillet. Wipe out the skillet and add the butter. Heat the butter until melted and add the tarragon. Cook about 4 seconds, shaking the skillet. Pour the tarragon butter over the meat and serve.