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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|Serving Size: 1 Serving (455g)|
|Recipe Makes: 8|
|Calories from Fat: 264 (47%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 102.1mg||31 %|
|Sodium 727.6mg||25 %|
|Potassium 508.7mg||13 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 36.5g|
|Protein 30.8g||44 %|
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Calories per serving: 558
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