Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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