Leg of lamb with tarragon
6 servings
30 minutes
This recipe was shared with us by our friend, artist and heraldry specialist Zaza Kiknadze, nicknamed Taramush. He lives in America, and this is his personal invention.
1
We take a lamb leg, make cuts in it, insert tarragon twigs, and place it whole in a large pot, cauldron, or duck pan.
- Leg of lamb: 1 piece
- Tarragon leaves: 3 bunchs
2
Finely chop 3 onions and fry in vegetable oil.
- Onion: 6 heads
- Vegetable oil: to taste
3
Sprinkle the meat with onion, take 3 more raw onions, cut them in half, and surround the lamb leg with the halves. Sprinkle tarragon on top (the more, the better) and pour in tkhemali, then pour wine over it. Salt, pepper, place in the oven for 7 hours, and simmer on low heat. If the pot is cast iron, you can just place it on the stove.
- Onion: 6 heads
- Tarragon leaves: 3 bunchs
- Tkemali sauce: 0.5 glass
- Dry white wine: 400 ml
- Sea salt: to taste
- Ground black pepper: to taste
4
It's good to start preparing this dish during the day, and when the guests arrive, invite them to the kitchen, take the pot out of the oven, and show a little trick: pull on the bone, and the meat will slide right off. The bone will remain completely clean and white.
5
After that, we mix the meat with herbs and simmer for another half hour. The stunned guests will only think about the leg during this time. We plate the finished meat, serve it at the table, and regretfully watch as the dish we prepared for seven and a half hours disappears before our eyes in seven and a half minutes.
- Tarragon leaves: 3 bunchs
