Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Leg of lamb 1 T Oil
2/3 c Cream 1 x Salt and pepper to taste
1 t Tarragon 1 ea Onion sliced
1 1/4 c Dry white wine

Skin the leg of lamb and trim away all the outside fat and as much
of the fat lying between the muscle tissue that you can reach. Score
the flesh deeply
with a criss-cross pattern and stuff the slits with
the tarragon. Rub the meat with the oil and cover with the onion.
Place in a suitable dish for marinating and pour over the white
wine. Add a little salt and pepper and leave to marinate for about 2
hours in a cool place, basting occasionally. Roast the lamb with
the marinade, basting it frequently,
in a warm oven 325 deg F until done. About 10 minutes before the
meat is cooked, pour off the marinade and meat juices into a
saucepan. Reduce
the gravy to half its original quantity by boiling vigorously.
Carve the meat into thin slices and add the resulting juices to the
marinade. Arrange the meat on a serving dish and keep warm. Remove
the gravy from the heat, stir in cream and carefully re- heat the
sauce until it forms a medium-thick
consistency. Pour the sauce over the lamb and keep warm.

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