Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Casseroles
Chronicle
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb Leg of lamb or lamb shoulder
Trimmed, bones and cut into
1-in cubes
Olive oil
1/4 ts Each, dried: rosemary,
Thyme and white pepper
Salt to taste
4 1/2 c Vegetable broth (recipe
Follows)
1/2 ts Saffron threads or ground
Turmeric
1 1/2 c Arborio rice
1 1/2 c Dry white wine, such as
Pinot Grigio
10 Baby asparagus spears, each
Cut into 2 (1-1/2-in pieces)
And lightly steamed
1/2 c Freshly grated Parmesan
Cheese
1 1/2 c Tomatoes, chopped
VEGETABLE BROTH
3/4 c Each, chopped: onion,celery,
Carrots and mushrooms
4 1/2 c Water
Preheat oven to 250 degrees. Lightly and quickly sear
cubed lamb in 1/3 cup olive oil in a skillet over high
heat. Do not let the meat cook inside.Remove lamb with
slotted spoon immediately and place in a 3-qt
casserole that has been coated with vegetable spray.
Add thyme, rosemary and pepper to casserole and toss
with meat;season with salt.
Cover casserole with lid or a piece of aluminum foil
and bake 30 minutes. Lamb should be very tender.
When the casserole goes in the oven, reheat broth with
saffron threads (to soften) over medium heat;set
aside. Heat 2 tablespoons olive oil in a saucepan over
medium heat;add rice and saute 2 to 3 minutes. Add 3
cups hot broth to rice and stir well. Simmer rice,
stirring occasionally, until it begins to have a
cremay texture. To do this, add wine and remaining
broth, a little at a time, stirring till liquid is
almost absorbed before adding more. The process takes
about 20 to 25 minutes. Do not overcook;rice should
remain slightly firm. Gently stir in asparagus and
Parmesan. Spoon rice in a layer over lamb and garnish
with the chopped tomatoes.
VEGETABLE BROTH: Simmer chopped vegetables in water 1
hour. Strain broth and use as directed.
