Servings: 8 to 10
The tarragon in the lamb is mild, offering just a light hint of anise to the dish. The red-wine vinegar combined with the sugar and mint give the sauce its classic sweet-sour profile that works so well with the lamb.
This recipe is excerpted from Big Buy Cooking.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.