Whole grain mustard-glazed lamb loin with a tarragon infusion from The Cuisine of Hubert Keller (page 172) by Hubert Keller and John Harrisson

  • brown chicken stock
  • cream
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Allow to marinate for at least 6 hours, and up to overnight. Can substitute lamb rib eyes for lamb loins, Dijon mustard for wholegrain mustard, and Cabernet Sauvignon or other red wine for Merlot.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vegetable ragout accented with herbed broth

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 6 hours, and up to overnight. Can substitute lamb rib eyes for lamb loins, Dijon mustard for wholegrain mustard, and Cabernet Sauvignon or other red wine for Merlot.

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