Roasted Tarragon Lamb With Butter Beans

roasted-tarragon-lamb-butter-beans
Photo by  Hector Manuel Sanchez
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 596 calories
    • Calories 216 calories from fat
    • Fat 24 g
    • Sat Fat 6 g
    • Cholesterol 90 mg
    • Sodium 846 mg
    • Protein 44 g
    • Carbohydrate 50 g
    • Sugar 5 g
    • Fiber 11 g
    • Iron 1 mg
    • Calcium 0 mg

Ingredients

  1. Check 1 1/4pounds top-round lamb
  2. Check kosher salt and pepper
  3. Check 3 cloves garlic, chopped
  4. Check 1tablespoon dried tarragon
  5. Check 4tablespoons olive oil
  6. Check 1 red onion, thinly sliced
  7. Check 2 15-ounce cans butter beans or cannellini, rinsed

Directions

  1. Heat oven to 400° F. Season the lamb with 1 teaspoon salt and ½ teaspoon pepper and place in a roasting pan.
  2. In a small bowl, combine the garlic, tarragon, and 1 tablespoon of the oil. Rub over the lamb.
  3. Roast the lamb, 25 to 30 minutes for medium-rare (internal temperature 125° F). Transfer to a cutting board. Let rest for 5 minutes before slicing.
  4. Meanwhile, heat the remaining 3 tablespoons oil in a skillet over medium-high heat. Add the onion and cook until soft, about 4 minutes.
  5. Add the beans, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until heated through, 3 to 4 minutes. Serve with the lamb.