Preheat the oven to 425F.

Place the lamb on a plate fat side up (if applicable remove any netting surrounding the meat) and pat the lamb with a paper towel. Score the lamb in a grid pattern by lightly cutting the top of the meat a few millimeters deep. Set the meat aside.

Peel and chop the onion into 8 chunks. Place the onion pieces at the bottom of your roasting pan or 6-quart heavy’ duty casserole. Set aside.

Place the garlic and capers in a small food processor and pulse a 4-5 times until coarsely chopped. Add the tarragon and salt then pulse 3 more times to combine. Stir the olive oil and vinegar into the mixture.

Spoon 2-3 tablespoons of the herb oil into the cavity that surrounded the lamb leg bone. Roll the lamb back up – you may use kitchen string to tie it closed. Place the lamb leg on the onion in your pan. Spoon about ¼ cup of the herb oil over the top of the lamb so it fills in the scored area. Reserve about ¼ cup of oil for basting later. Finish with a sprinkle of fresh ground pepper.

Roast in the oven for approximately 1 hour. After ½ an hour baste the lamb with the remaining herb oil. For medium-rare the lamb is done when the internal temperature reaches 145F. Remove from the oven and lightly tent the finished lamb with a sheet of foil - the meat will continue to cook out of the oven increasing in temperature another 5-10 degrees F. For medium, continue cooking in the oven until the temperature reaches 155F before tenting. Let the lamb rest for 10-30 minutes before slicing and serving.

Approximate nutrition per 1/16

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serving:

calories, 13g fat, 3g saturated fat, 197mg sodium, 0g carbohydrate, 0g fiber, 0g sugar, 23g protein