Leg of Lamb W/ Rice and Onion Puree
| Yield: | 6 Servings |
| Categories: | Meats |
| 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 |
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