Leg of lamb w/ rice and onion puree
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bone-in leg of spring lamb | |
| 5 | Garlic cloves; peeled -- cut | |
| Into 1/4-in sliv | ||
| 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 ano MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :