Leg Of Lamb W/ Rice And 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 sliv,
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 ano
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
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 ano
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
Source from luhu.jp