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Leg Of Lamb W/ Rice And Onion Puree

Title: LEG OF LAMB W/ RICE AND ONION PUREE is a home-style recipe. Serves 6. Categories: Meats 1 Bone-in leg of spring lamb 5 Garlic cloves; peeled, - cut into 1/4-in slivers 2 tb Olive oil 10 md Onions; finely sliced 1/2 tb Chopped fresh thyme leaves -=OR=- 1 ts -Dried thyme 1/2 tb Salt; or as d...

Ingredients

• 1
• 5

Method (preview)

1. 1

   Cut into 1/4-in slivers 2 tb Olive oil 10 md Onions; finely sliced 1/2 tb Chopped fresh thyme leaves

2. 2

   PREHEAT OVEN TO 400F.

3. 3

   Trim excess fat from the outside of the leg, leaving only a thin layer.

4. 4

   Using a small knife, poke holes in the meat and stuff in slivers of garlic.

5. 5

   Rub the surface of the lamb with olive oil.

6. 6

   Mound onions and thyme in the middle of a roasting pan.

7. 7

   Sprinkle the lamb with salt and pepper and place it, fat side down, on the onions.

8. 8

   Place in the oven, reduce heat to 350F and roast 1 hour.

9. 9

   Turn the lamb fat side up and return to the oven.

10. 10

    Roast another 20-to-30 minutes for medium-rare or about 20 minutes per pound.

11. 11

    Remove the pan from the oven and place the lamb on a cutting board.

12. 12

    Let rest 15 minutes before carving.

13. 13

    Scrape the onions into a food processor, add the rice, cream, nutmeg and desired salt, and pulse, scraping down the sides of the bowl, until a lumpy smooth puree is attained.

14. 14

    When it's time to serve dinner, transfer the puree to a vegetable dish.

15. 15

    Slice the lamb and arrange on a meat platter.