Lamb Leg with Tarragon

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

What wine to drink during gatherings In Georgia, it is not customary to drink red wine during gatherings. It is heavy, and you can't drink much of it; moreover, red wine can cause headaches. Mostly, everyone drinks white wines on tap — both with fish and with meat. Red wine can be enjoyed a little at home, as a dessert wine. Kakheti wines are especially popular — they are amber-colored, with a lot of tannins and a slight acidity. They can be consumed in liters. Of course, you get tipsy, but it's pleasant. Bottled wines, even in Georgia, are rarely good. And those that are truly good are very expensive — they cost around 15 lari, which is about 9 dollars. It's not customary to pay that much for wine in Georgia. On the other hand, tap wine costs 1 lari. Additionally, many people have relatives with their own vineyards. People often buy grapes and make their own wine.

Ingredients

Lamb Neck Fillet - 1 piece
Tarragon - 3 bunches
Spanish onions - 6 heads
Tkemali (plum sauce) - ½ cup
Dry White Wine - 13 fl oz
Ocean salt - to taste
Ground Black Pepper - to taste
Vegetable Oil - to taste

Step by Step guide

Step 1

Take the lamb leg, make incisions in it, insert tarragon sprigs into the cuts, and place it whole in a large pot, cauldron, or Dutch oven.

Step 2

Finely chop 3 onions and sauté them in vegetable oil.

Step 3

Sprinkle the meat with the sautéed onions, take another 3 raw onions, cut them in half, and surround the lamb leg with the halves. Top it with tarragon (the more, the better) and tkemali, then pour in the wine. Season with salt and pepper, place it in the oven for 7 hours, and simmer on low heat. If the pot is cast iron, you can simply place it on the stove.

Step 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 them a little trick: pull on the bone — and the meat will slide right off. The bone will remain completely clean and white.

Step 5

After that, mix the meat with the herbs and simmer for another half hour. The amazed guests will be thinking only about the leg during this time. Serve the finished meat on plates, bring it to the table, and regretfully watch as the dish we prepared for seven and a half hours disappears in front of our eyes in seven and a half minutes.