Roasted Tarragon Lamb with Butter Beans

Ingredients:

1 ¼ pounds top-round lamb
Kosher salt and pepper
3 cloves garlic, chopped
1 Tbsp dried tarragon
4 Tbsp EVOO
1 Red onion, thinly sliced
2 15-ounce cans butter or cannellini beans, drained & rinsed

Preparation:

Heat oven to 400 degrees. Season the lamb with 1 teaspoon salt and ½ teaspoon pepper. Place the lamb in a roasting pan. In a smaller bowl, combine the garlic, tarragon, and 1 tablespoon of the oil. Rub over the lamb and roast, 25-30 minutes for medium-rare (internal temperature 125 degrees). 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, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until heated through, 3 to 4 minutes. Serve with lamb.