Leg Of Lamb W/ Rice & Onion Puree Recipe

1 bone-in leg of spring lamb
5 garlic cloves, peeled, cut into 1/4-in
2 tbsp olive oil
10 medium onions, finely sliced
1/2 tbsp chopped fresh thyme leaves =or=- dr, ied thyme
1/2 tbsp salt, or as desired
1 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 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.

Servings: 6 servings

Categories: Lamb; Meat; Rice; Vegetable

The History of Recipes We can read the history of `recipes` way back into antiquity, certainly as far back as the Egypt of the Pharoahs, and maybe further still. However, these, ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for food preparation. Later, we find two interesting recipe books from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian curry that appears on menues today, but rather descriptions of the types of food served to the rich and powerful of that period. By the time we get to the 20th century, cookbooks were increasing in popularity due to higher levels of literacy, people having increased leisure time and being a little richer.

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