Leg of lamb w/ rice and onion puree

Yield: 6 servings

Measure Ingredient
1 \N Bone-in leg of spring lamb
5 \N Garlic cloves; peeled -- cut
\N \N Into 1/4-in sliv
2 tablespoons Olive oil
10 mediums Onions -- finely sliced
½ tablespoon Chopped fresh thyme leaves
\N \N =OR=- Dried thyme
½ tablespoon Salt -- or as desired
\N \N White pepper
2 cups Cooked rice
½ cup Whipping cream
1 teaspoon Nutmeg -- freshly ground

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 ano MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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