Roasted Tarragon Lamb With Butter Beans

Roasted Tarragon Lamb With Butter Beans
 Hector Manuel Sanchez
Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

1 1/4
pounds
top-round lamb
kosher salt and pepper
3
cloves garlic, chopped
1
tablespoon
dried tarragon
4
tablespoons
olive oil
1
red onion, thinly sliced
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.
Sara Quessenberry
November 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 216
  • Protein 44 g
  • Carbohydrate 50 g
  • Sugar 5 g
  • Fiber 11 g
  • Fat 24 g
  • Sat Fat 6 g
  • Calcium 0 mg
  • Iron 1 mg
  • Sodium 846 mg
  • Cholesterol 90 mg
What does this mean? See Nutrition 101.