BBS:      TELESC.NET.BR
Assunto:  5/7 Roast Leg of Lamb 3
De:       Ben Collver
Data:     Thu, 7 May 2026 09:37:06 -0400
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---------- Recipe via Meal-Master (tm) v8.02

      Title: Leg Of Lamb With Rice And Onion Puree
 Categories: Meats, Lamb
      Yield: 6 Servings

      1    Leg of spring lamb; bone-in
      5 cl Garlic; peeled,
           - cut into 1/4" slivers
      2 tb Olive oil
     10 md Onions; finely sliced
    1/2 tb Fresh thyme leaves;
           - chopped -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 400?F. 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
  350?F 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 145?F 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.

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