SPRING PAELLA WITH LAMB, PANCETTA, PEAS, AND ARTICHOKES

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.