Leg of Lamb with Rice and Onion Puree

Ingredients

Directions

PREHEAT OVEN TO 400 degrees F.

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 350 degrees F 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.

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.