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Roasted Tarragon Lamb With Butter Beans

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Ingredients

1 1/4 pounds top-round lamb

Kosher salt and pepper

3 cloves garlic, chopped

1 tablespoon dried tarragon

4 tablespoons olive oil

1 red onion, thinly sliced

2 15-ounce cans butter or cannellini beans, drained and rinsed

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