Served as main course. Non-vegetarian dish.

2 1/2 lb Leg of Lamb or Lamb Shoulder Trimmed, bones and cut into 1-in cubes

Olive Oil

1/4 teaspoon Each, dried: Rosemary, Thyme and White Pepper

Salt to taste

4 1/2 cup Vegetable Broth

1/2 teaspoon Saffron threads or ground Turmeric

1 1/2 cup Arborio Rice

1 1/2 cup Dry White Wine

10 Baby Asparagus Spears, each Cut into 2 (1-1/2-in pieces) And lightly steamed

1/2 cup Freshly grated Parmesan Cheese

1 1/2 cup Tomatoes, chopped

VEGETABLE BROTH

3/4 cup Each, chopped: onion,celery,

Carrots and Mushrooms

4 1/2 cup 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 creamy 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.

Serves: 8

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