Risotto with Lamb Casserole
2 1/2 lb Leg of lamb or lamb shoulder Trimmed, bones and cut into 1-in cubes Olive oil 1/4 t Each, dried: rosemary, Thyme and white pepper Salt to taste 4 1/2 c Vegetable broth (re...
Ingredients
- 21/2 lb leg of lamb or lamb shoulder
- 11/2 c dry white wine, such as
Directions
- 1
2 1/2 lb Leg of lamb or lamb shoulder Trimmed, bones and cut into 1-in cubes Olive oil 1/4 t Each, dried: rosemary, Thyme and white pepper S
- 2
Lightly and quickly sear cubed lamb in 1/3 cup olive oil in a skillet over high heat
- 3
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
- 4
Add thyme, rosemary and pepper to casserole and toss with meat;season with salt
- 5
Cover casserole with lid or a piece of aluminum foil and bake 30 minutes
- 6
Lamb should be very tender
- 7
When the casserole goes in the oven, reheat broth with saffron threads (to soften) over medium heat;set aside
- 8
Heat 2 tablespoons olive oil in a saucepan over medium heat;add rice and saute 2 to 3 minutes