Leg of lamb w/ rice and onion puree Recipe

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Leg of lamb w/ rice and onion puree

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Cereals, Lamb & Mutton, Meats, Onions, Puree, Rice & Grains

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Ingredients:

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