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.