Leg of Lamb with Rice and Onion Puree

• 1 each leg of lamb
• 5 each garlic cloves peeled, slivered
• 2 tablespoons olive oil
• 10 medium onions sliced
• 1/2 tablespoon thyme
• 1/2 tablespoon salt
• 2 cups rice cooked
• 1/2 cup heavy whipping cream
• 1 teaspoon nutmeg freshly ground

1. PREHEAT OVEN TO 400F (200C).
2. Trim excess fat from the outside of the leg, leaving only a thin layer.
3. Using a small knife, poke holes in the meat and stuff in slivers of garlic.
4. Rub the surface of the lamb with olive oil.
5. Mound onions and thyme in the middle of a roasting pan.
6. Sprinkle the lamb with salt and pepper and place it, fat side down, on the onions.
7. Place in the oven, reduce heat to 350F (180C) F and roast 1 hour.
8. Turn the lamb fat side up and return to the oven.
9. Roast another 20-to-30 minutes for medium-rare or about 20 minutes per pound.
10. Remove the pan from the oven and place the lamb on a cutting board.
11. Let rest 15 minutes before carving.
12. 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.
13. When it's time to serve dinner, transfer the puree to a vegetable dish.
14. Slice the lamb and arrange on a meat platter.

lamb, garlic, olive oil, onions, thyme, salt, rice cooked, heavy whipping cream, nutmeg freshly

Taken from recipeland.com/recipe/v/leg-of-lamb-rice-onion-puree-44364 (may not work)