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 
  warm.