| 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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