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 :