Leg of Lamb with Rice and Onion Puree

1. 1

   PREHEAT OVEN TO 400F (200C).

2. 2

   Trim excess fat from the outside of the leg, leaving only a thin layer.

3. 3

   Using a small knife, poke holes in the meat and stuff in slivers of garlic.

4. 4

   Rub the surface of the lamb with olive oil.

5. 5

   Mound onions and thyme in the middle of a roasting pan.

6. 6

   Sprinkle the lamb with salt and pepper and place it, fat side down, on the onions.

7. 7

   Place in the oven, reduce heat to 350F (180C) F and roast 1 hour.

8. 8

   Turn the lamb fat side up and return to the oven.

9. 9

   Roast another 20-to-30 minutes for medium-rare or about 20 minutes per pound.

10. 10

    Remove the pan from the oven and place the lamb on a cutting board.

11. 11

    Let rest 15 minutes before carving.

12. 12

    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.

13. 13

    When it's time to serve dinner, transfer the puree to a vegetable dish.

14. 14

    Slice the lamb and arrange on a meat platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.