Lamb: Leg Of Lamb 12 by Recipe Cottage

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	Leg Of Lamb 12

		Roast Leg of Lamb with Rice and Onion Puree 1 bone-in leg of spring lamb 5 garlic cloves, cut into 1/4-in slivers 2 tb olive oil 10 onions, finely sliced 1/2 tb chopped fresh thyme leaves or 1 t dried thyme 1/2 tb salt, or as desired white pepper 2 cups cooked rice 1/2 cup whipping cream 1 t freshly ground nutmeg 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.