---------- Recipe via Meal-Master (tm) v8.02
       Title: TARRAGON LAMB
  Categories: Lamb, Main dish, Meats
       Yield: 6 servings
       4 lb Leg of lamb
     2/3 c  Cream
       1 t  Tarragon
   1 1/4 c  Dry white wine
       1 T  Oil
            Salt and pepper to taste
       1    Onion sliced
   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