Leg Of Lamb W/ Rice & Onion Puree

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Servings: 6 Difficulty: Advanced
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Mediterranean-style savory and satisfying main that brings home-style flavor to your table
Leg of Lamb W/ Rice & Onion Puree recipe image
Leg of Lamb W/ Rice & Onion Puree recipe image
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Leg Of Lamb W/ Rice & Onion Puree

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 73.5

Description

This Mediterranean main features Bone-in leg of spring lamb, Cloves; peeled, . The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. 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
  2. cream 1 ts Nutmeg, freshly ground
  3. PREHEAT OVEN TO 400F (204&# 194;°C).
  4. Trim excess fat from the outside of the leg, leaving only a thin layer.
  5. Using a small knife, poke holes in the meat and stuff in slivers of garlic.
  6. Rub the surface of the lamb with olive oil.
  7. Mound onions and thyme in the middle of a roasting pan.
  8. Sprinkle the lamb with salt and pepper and place it, fat side down, on the onions.
  9. Place in the oven, reduce heat to 350F (177ðC) and roast 1 hour.
  10. Turn the lamb fat side up and return to the oven.
  11. Roast another 20-to-30 minutes for medium-rare or about 20 minutes per pound.
  12. A meat thermometer should read 145F for medium rare.
  13. Remove the pan from the oven and place the lamb on a cutting board.
  14. Let rest 15 minutes before carving.
  15. Scrape the onions into a food processor,
  16. add the rice,
  17. cream , nutmeg and desired salt, and pulse, scraping down the sides of the bowl, until a lumpy smooth puree is attained.
  18. When it's time to serve dinner, transfer the puree to a vegetable dish.
  19. Slice the lamb and arrange on a meat platter

Nutrition Facts

Servings 6

Amount Per Serving
Calories 73.5kcal
% Daily Value *
Total Fat 5.2g8%
Saturated Fat 2.2g12%
Cholesterol 24.2mg9%
Sodium 18.0mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, baking, blending, bonein, cloves, lamb, leg, main, mediterranean, onion, peeled, puree, rice, roasting, spring, stuffing, title
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