1. Important:You will need a 5 quart roaster or Dutch oven with a well fitting lid to hold in heat & moisture. 2. Preheat oven to 350°F. 3. Melt butter in roaster over medium high heat. 4. Add onions,bell pepper & salt & sweat (not brown) for a few minutes. 5. Stir in rice & pine nuts & gently toast while stirring until rice smells nutty. 6. Add Saffron & water, bay leaf & chicken broth. Increase heat to high, when broth starts to boil, stir ingredients once, place lid on roaster & place in oven for 15 minutes. 7. When oven time is up, remove roaster from oven & rest for another 15 minutes but DO NOT remove lid (rice is still cooking). 8. When rice is in oven, prepare the lamb by mixing with thyme & rosemary. 9. Season & brown lamb gently & break it into pieces about the size of a clove of garlic. When rice is rested, add lamb & peas & mix through with a fork, fluffing rice as you look to remove the bay leaf. 10. Serve onto a warm platter or plates. ---------------------------------------------------------------------------
Nutrition
Ingredients
