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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 its time to serve dinner, transfer the puree to a vegetable dish. Slice the lamb and arrange on a meat platter. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 31 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 6.8mg||2 %|
|Sodium 13.5mg||0 %|
|Potassium 28.2mg||1 %|
|Total Carbohydrate 49.1g||14 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 46.8g|
|Protein 4.8g||7 %|
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Calories per serving: 253
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