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Boneless Leg of Lamb with Tarragon Rub

Rose McAvoy
  • 80 minutes
  • Serves

INGREDIENTS

1

leg of lamb, about 4 pounds

1

large onion

3

large cloves of garlic

2 tbsp

capers

1/2 cup

fresh tarragon, leaves only

1/2 tsp

sea salt

1/2 cup

olive oil

2 tbsp

white wine vinegar

Black pepper