Leg of Lamb with Rice & Onion Puree
Yield
6 servingsPrep
20 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
leg of lamb
|
*
|
| 5 | each |
garlic cloves
peeled, slivered |
|
| 2 | tablespoons |
olive oil
|
|
| 10 | medium |
onions
sliced |
|
| ½ | tablespoon |
thyme
|
*
|
| ½ | tablespoon |
salt
|
|
| 2 | cups |
rice
cooked |
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
nutmeg
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
leg of lamb
|
*
|
| 5 | each |
garlic cloves
peeled, slivered |
|
| 3E+1 | ml |
olive oil
|
|
| 1E+1 | medium |
onions
sliced |
|
| 7.5 | ml |
thyme
|
*
|
| 7.5 | ml |
salt
|
|
| 473 | ml |
rice
cooked |
|
| 118 | ml |
heavy whipping cream
|
|
| 5 | ml |
nutmeg
freshly ground |
|
Directions
PREHEAT OVEN TO 400℉ (200℃).
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℉ (180℃) 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 purée is attained.
When it's time to serve dinner, transfer the purée to a vegetable dish.
Slice the lamb and arrange on a meat platter.
