Roast Lamb with Onion Sauce
Roast lamb leg with flavorful onion puree and creamy white sauce. Perfect for special dinners. Servings: 6. Recipe by Jon | Searching4Zen
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.searching4zen.com.
Cooking tools:
- Food processor
- Instant-read thermometer
- Roasting pan
- Carving knife
- Oven
- Stove
- Saucepan
- Whisk
- Paring knife
- Chef's knife
- Cutting board
- Blender
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Baking dish
- Spoon
- Spatula
- Fork
- Carving fork
- Kitchen timer
Ingredients
- 1 leg of lamb (6 to 7 pounds), boned (net weight 3 ½ to 4 pounds)
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- a cloves garlic, slivered
- 8 tablespoons unsalted butter
- 6 tablespoons raw long-grain white rice
- 3 medium onions, sliced
- ½ teaspoon salt
- ¼ teaspoon freshly ground white pepper
- 2 tablespoons unsalted butter
- 1 tablespoon unbleached, all-purpose flour
- ¼ cup rich chicken stock, preferably homemade (page 317)
- 1 tablespoon fresh lemon juice
- ½ cup heavy cream
- 2 egg yolks, slightly beaten
- 1 cup rich chicken stock
- 3 to 4 tablespoons unsalted butter
- ¼ cup dry bread crumbs
- ¼ cup chopped fresh parsley
- ¼ cup melted butter
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