Leg of Lamb with Rice and Onion Puree

Course : Lamb
Serves: 4 - 6
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1 piece bone-in leg of spring lamb
5 cloves garlic peeled -- cut 1/4 inch-slivers
2 tablespoons olive oil
10 medium onions -- finely sliced
1/2 tablespoons chopped fresh thyme leaves *or*
1 teaspoon dried thyme
1/2 tablespoons salt -- or as desired
1 teaspoon white pepper
2 cups cooked rice
1/2 cup whipping cream
1 teaspoon nutmeg -- freshly ground

Preparation / 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 it's time to serve dinner, transfer the puree to a vegetable dish. Slice the lamb and arrange on a meat platte


Nutritional Information:

1563 Calories (kcal); 75g Total Fat; (42% calories from fat); 25g Protein; 204g Carbohydrate; 163mg Cholesterol; 3284mg Sodium

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