Title: Leg of Lamb W/ Rice and Onion Puree
Categories: Meats
Yield: 6 Servings

1 Bone-in leg of spring lamb
5 Garlic cloves; peeled,
- cut into 1/4-in slivers
2 tb Olive oil
10 md Onions; finely sliced
1/2 tb Chopped fresh thyme leaves
-=OR=-
1 ts -Dried thyme
1/2 tb Salt; or as desired
White pepper
2 c Cooked rice
1/2 c Whipping cream
1 ts Nutmeg, freshly ground

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