Title: Leg of lamb w/ rice & onion puree
 Categories: Meats
      Yield: 6 Servings
 
      1    Bone-in leg of spring lamb
      5    Garlic cloves; peeled,
           - 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 cream
      1 ts Nutmeg, freshly ground
 
  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.