Farmers Daughter Herbs

tarragon-coated-lamb 1 (4 lb.) boneless lamb shoulder

2 garlic cloves

4 tsp. dry mustard

2 tsp. salt

Black pepper to taste

3 to 4 Fresh Tarragon sprigs

1 tbsp. oilve oil

2 tbsp. butter

1 onion, finely chopped

3/4 cup white wine

1 tbsp. chopped Fresh Tarragon

Sprigs of Tarragon to garnish

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With the point of a sharp knife, cut slits in the lamb. Insert garlic. Mix together mustard, salt and pepper. Spread 1/2 over inside of lamb, and place tarragon sprigs on top. Roll up and secure with string. Spread remaining mustard mixture over lamb. In a flameproof dish, heat oil and butter, add lamb and brown evenly. Add onions and cook until softened. Stir in wine. Cover and cook in oven preheated to 350 degrees to required doneness, about 2-1/2 to 3 hours. Pour fat off cooking juices. Simmer juices, stirring for about 2 to 3 minutes. Add chopped tarragon and pour into warmed jug. Cut string from lamb, and carve. Garnish with tarragon sprigs.

Makes 6 - 8 servings.