Roast Leg of Lamb
Many recipes for lamb call for rosemary, but try tarragon instead.

Ingredients

1/2 lemon
3 cloves garlic sliced thin
Tarragon
Salt/pepper

1. Wash a leg of lamb in cold water and dry.
2. Rub 1/2 lemon over skin.
3. With sharp knife cut 1/2 inch wide holes, some right down to the bone, and insert a sliver of garlic and a good pinch of Tarragon. Repeat all over the lamb 10-12 times.
4. Salt and pepper outside skin and cover with more tarragon.
5. Cook the lamb slowly in a low oven 275 for 3-4 hours, but if you prefer, cook it faster at 375 for
   Pink - 10 minutes/lb+ 20 minutes
   Medium - 13 minutes/lb+ 20 minutes
   Well done - 20 minutes/lb+ 20 minutes
6. When lamb is done, remove and set aside to keep warm.

Gravy

Ingredients

3 tbsp butter
3 tbsp flour
Salt/pepper
White wine
Tarragon
Cream

1. Scrape bottom of roasting pan for brown bits and put into a pot.
2. Add butter, melt, and stir in flour.
3. Add 2-3 tbsp tarragon. Add salt/pepper to taste.
4. As it thickens add white wine and stir. Continue cooking until it thickens again.
5. Add more tarragon if needed.
6. Lower heat and add 1/2 cup of cream. Stir and warm for 5 minutes