Leg Of Lamb W/ Rice & Onion Puree Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Bone-in leg of spring lamb,
5: Garlic cloves, peeled, cut into 1/4-in slivers
2 tbsp: Olive oil,
10 medium: Onions, finely sliced
1/2 tbsp: Chopped fresh thyme leaves =OR=-,
1 tsp: -Dried thyme,
1/2 tbsp: Salt, or as desired
White pepper,
2 cup: Cooked rice,
1/2 cup: Whipping cream,
1 tsp: Nutmeg, freshly ground
Directions:
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
its time to serve dinner, transfer the puree to a vegetable dish.
Slice the lamb and arrange on a meat platter.
Source from luhu.jp
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
its time to serve dinner, transfer the puree to a vegetable dish.
Slice the lamb and arrange on a meat platter.
Source from luhu.jp
Tags
Meats