SPRING PAELLA WITH LAMB, PANCETTA, PEAS, AND ARTICHOKES
Make and share this Spring Paella With Lamb, Pancetta, Peas, and Artichokes recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the broth and saffron on low heat in a saucepan until steaming but not simmering; decrease heat to very low, cover and keep warm.
- Position oven rack in center of oven; preheat oven to 375°; season lamb loin with salt and pepper.
- Heat a 14-inch paella pan over medium heat; swirl in the olive oil, then add the loin; brown on all sides, about 6 minutes; transfer to a plate and set aside.
- Add the pancetta to the pan; cook, stirring often, until lightly browned, about 4 minutes.
- Add in the leek; cook/stir until softened, about 3 minutes.
- Add in the baby artichoke halves; cook/stir until aromatic, about 1 minute.
- Add in the wine and rosemary; bring the sauce to a simmer, scraping up any browned bits in the pan.
- Simmer until the wine has been reduced to a thick glaze, stirring once in a while, about 5 minutes.
- Stir in the rice to coat well with the sauce; cook and stir constantly until translucent, about 1 minute.
- Pour in the warmed broth mixture; bring to a simmer.
- Decrease heat and simmer, uncovered, for 10 minutes, stirring occasionally.
- Meanwhile, slice the lamb into 1-inch pieces.
- When the rice has cooked 10 minutes, tuck the lamb pieces into the simmering sauce; sprinkle the peas over the top.
- Place in oven and bake until liquid has been mostly absorbed and the rice is fairly tender, about 15 minutes.
- Remove from oven, set on a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 873.9, Fat 38.9, SaturatedFat 14.8, Cholesterol 83.9, Sodium 1021.6, Carbohydrate 88.8, Fiber 11.5, Sugar 3.6, Protein 34.4
ROAST SPRING LAMB WITH ARTICHOKES
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Remove the outer leaves of the artichokes so that only the tender inner leaves remain. Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes. Remove artichokes, let cool, then slice in half in order to scoop out the chokes with a small spoon. Reserve hearts.
- Preheat oven to 350 degrees F.
- Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, about 15 minutes. Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic in the pan. Pour in the meat stock, and roast for 30 minutes.
- Place a small saucepan over low heat, add the ham and saute until lightly browned, 7 to 10 minutes. Add the artichokes to the lamb, baste the meat and artichokes with the accumulated juices, and roast for another 10 minutes. Add the ham and roast another 5 minutes, or until lamb is desired doneness. Remove lamb from oven, let rest a few minutes, then serve warm.
CREAMY SPRING PEAS WITH PANCETTA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
- Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
- Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
- Photograph courtesy Anna Williams
Nutrition Facts : Calories 216, Fat 13 grams, SaturatedFat 7 grams, Cholesterol 43 milligrams, Sodium 595 milligrams, Carbohydrate 17 grams, Fiber 4 grams, Protein 11 grams, Sugar 7 grams
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