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Leg of lamb w/ rice & onion puree
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| Artist: |
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| Categories: |
Cereals, Exotic, Lamb & Mutton, Meats, Onions, Puree |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | Bone-in leg of spring lamb | | 5
| | Garlic cloves, peeled | | | - cut into ?in slivers | | 2
| tbsp | Olive oil | | 10
| med | Onions, finely sliced | | 1/2
| tbsp | Chopped fresh thyme leaves | | | -=OR=- | | 1
| tsp | -Dried thyme | | 1/2
| tbsp | Salt, or as desired | | | White pepper | | 2
| cup | Cooked rice | | 1/2
| cup | Whipping cream | | 1
| tsp | Nutmeg, freshly ground |
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Procedures:
| 1 | Preheat oven to 400°F. | | 2 | Trim excess fat from the outside of the leg, leaving only a thin layer. | | 3 | Using a small knife, poke holes in the meat and stuff in slivers of garlic. | | 4 | Rub the surface of the lamb with olive oil. | | 5 | Mound onions and thyme in the middle of a roasting pan. | | 6 | Sprinkle the lamb with salt and pepper and place it, fat side down, on the onions. | | 7 | Place in the oven, reduce heat to 350f and roast 1 hour. | | 8 | Turn the lamb fat side up and return to the oven. | | 9 | Roast another 20-to-30 minutes for medium-rare or about 20 minutes per pound. | | 10 | A meat thermometer should read 145f for medium rare. | | 11 | Remove the pan from the oven and place the lamb on a cutting board. | | 12 | Let rest 15 minutes before carving. | | 13 | 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. | | 14 | When it"s time to serve dinner, transfer the puree to a vegetable dish. | | 15 | Slice the lamb and arrange on a meat platter. | | 16 | Michael roberts - prodigy guest chefs cookboo |
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