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Tarragon Style Lamb with Linguine

For The Tarragon Lamb
1 tb Olive oil
1 pk Lamb neck fillet; cut into 2cm (1 inch) rounds - approximately 125g (4oz) per person
50 g Butter; (2oz)
4 tb Madeira wine
1 15 grams pac fresh tarragon; finely chopped
3 tb Double cream


To Accompany The Tarragon Lamb:
250 g Fresh egg linguine
1 Sprig fresh tarragon to garnish; (optional)


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.





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