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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.


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