Combine lamb, cinnamon, garlic, tarragon, olive oil and parsley. Refrigerate overnight, or at least four hours.
Heat a skillet over medium heat until hot. Remove lamb from marinade, and sear on all sides. This should take about 12 minutes. Cook to preference.
Remove lamb from pan, and add beef broth. When liquid comes to a boil, add cornstarch mixture. Stir until thick.
Garnish with orchids.
Serve with fresh green and yellow squash, or mashed potatoes and garden salad.
London broil may be substituted for lamb. Cooking times can be adjusted to desired doneness.