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Photo: Hector Manuel Sanchez Photo by: Photo: Hector Manuel Sanchez

Roasted Tarragon Lamb with Butter Beans

Real Simple DECEMBER 2007

  • Yield: Makes 4 servings
  • Prep time:15 Minutes
  • Other:25 Minutes


  • 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 or cannellini beans, drained and rinsed


Heat oven to 400° F.

Season the lamb with 1 teaspoon salt and 1/2 teaspoon pepper. Place the lamb in a roasting pan.

In a small bowl, combine the garlic, tarragon, and 1 tablespoon of the oil. Rub over the lamb and roast, 25 to 30 minutes for medium-rare (internal temperature 125&#!76; F). Transfer to a cutting board and let rest for 5 minutes before slicing.

Meanwhile, heat the remaining oil in a skillet over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the beans, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until heated through, 3 to 4 minutes. Serve with the lamb.


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Roasted Tarragon Lamb with Butter Beans recipe