Recipe for Tarragon Style Lamb with Linguine 
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Yield:
2 servings
Ingredients:
Amount Ingredient
FOR THE TARRAGON LAMB ----------------
1 tbl Olive oil
1 pkt Lamb neck fillet, cut into 2cm (1 inch) rounds approximately 125g (4oz) per person
50 gm Butter, (2oz)
4 tbl Madeira wine
1 x 15 grams pac fresh tarragon, finely chopped
3 tbl Double cream
----------------- TO ACCOMPANY THE TARRAGON LA ----------------
250 gm Fresh egg linguine
Instructions:
Instructions: 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.

NOTES : A quick and easy to prepare meal comprising of lamb in a creamy tarragon sauce with fresh pasta.

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