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Roasted Tarragon Lamb With Butter Beans

Roasted Tarragon Lamb With Butter Beans
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Serves 4| Hands-On Time: | Total Time:



  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.
By December, 2007

Nutritional Information

  • Per Serving
  • Calories 596Calories From Fat 216
  • Protein 44g
  • Carbohydrate 50g
  • Sugar 5g
  • Fiber 11g
  • Fat 24g
  • Sat Fat 6g
  • Calcium 0mg
  • Iron 1mg
  • Sodium 846mg
  • Cholesterol 90mg
What does this mean? See Nutrition 101 .

Quick Tip

Leg of Lamb
The top round, an extremely tender cut from the leg, is delicious roasted whole, cut into steaks, or cubed for kebabs.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.