| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meats | 6 | Servings | |
INGREDIENTS
| 1 | Bone-in leg of spring lamb | |
| 5 | Garlic cloves, peeled | |
| cut into 1/4-in slivers | ||
| 2 | T | Olive oil |
| 10 | Onions, finely sliced | |
| 1/2 | T | Chopped fresh thyme leaves |
| =OR=- | ||
| 1 | t | Dried thyme |
| 1/2 | T | Salt, or as desired |
| White pepper | ||
| 2 | c | Cooked rice |
| 1/2 | c | Whipping cream |
| 1 | t | Nutmeg, freshly ground |
INSTRUCTIONS
PREHEAT OVEN TO 400F. 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 350F 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. A meat thermometer should read 145F for medium rare. 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. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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