---------- Recipe via Meal-Master (tm) v8.02
  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
       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.