Leg of lamb w/ rice & onion puree
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bone-in leg of spring lamb | |
| 5 | Garlic cloves; peeled, cut into 1/4-in slivers | |
| 2 | tablespoons | Olive oil |
| 10 | mediums | Onions; finely sliced |
| ½ | tablespoon | Chopped fresh thyme leaves =OR=- Dried thyme |
| ½ | tablespoon | Salt; or as desired |
| White pepper | ||
| 2 | cups | Cooked rice |
| ½ | cup | Whipping cream |
| 1 | teaspoon | Nutmeg, freshly ground |
Directions
PREHEAT OVEN TO 400F. Trim excess fat from the outside of the leg, leaving only a thin layer. Using a small knife, poke holes in the meat and stuff in slivers of garlic. Rub the surface of the lamb with olive oil. Mound onions and thyme in the middle of a roasting pan.
Sprinkle the lamb with salt and pepper and place it, fat side down, on the onions. Place in the oven, reduce heat to 350F and roast 1 hour. Turn the lamb fat side up and return to the oven. Roast another 20-to-30 minutes for medium-rare or about 20 minutes per pound. A meat thermometer should read 145F for medium rare. Remove the pan from the oven and place the lamb on a cutting board. Let rest 15 minutes before carving. 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. When it's time to serve dinner, transfer the puree to a vegetable dish.
Slice the lamb and arrange on a meat platter.