Mustard and Tarragon Braised Lamb

Ingredients

• 2 cups baby carrots with tops ( 3/4 pound), trimmed
• 0.5 teaspoon pepper black
• 2 tablespoons dijon mustard 
• 0.5 teaspoon mustard dry
• 1 tablespoon flour all-purpose
• 1 tablespoon tarragon fresh minced
• 1 pound leg of lamb boneless cubed trimmed
• 1.3 cups less-sodium beef broth 
• 1 tablespoon olive oil 
• 2 cups pearl onions frozen thawed
• 0.7 cup white wine 

Equipment

• bowl
• frying pan

Directions

1. Combine the first 3 ingredients in a medium bowl; add lamb, tossing to coat.
2. Heat olive oil in a large nonstick skillet over medium-high heat.
3. Add lamb mixture, and saut 4 minutes or until browned.
4. Add onions and carrots; saut for 4 minutes. Stir in broth and wine. Cover, reduce heat, and simmer 7 minutes or until carrots are crisp-tender. Stir in Dijon and tarragon. Increase heat to medium-high; cook, uncovered, 2 minutes or until slightly thickened.