Spring Paella with Lamb, Pancetta, Peas, and Artichokes
Instructions:
- Heat the broth and saffron in a medium saucepan over low heat until steaming but not simmering. Reduce the heat to very low, cover, and keep warm.
- Position the rack in the center of the oven and preheat the oven to 375 F. Season the lamb loin with salt and pepper.
- Heat a 14-inch paella pan or cast-iron skillet 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; cook, stirring often, until lightly browned, about 4 minutes.
- Add the leek; cook, stirring frequently, until softened, about 3 minutes. Add the baby artichoke halves; cook, stirring often, until aromatic, about 1 minute.
- Add 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, stirring constantly, until translucent, about 1 minute.
- Pour in the warmed broth mixture and bring to a simmer. Reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally.
- Meanwhile, slice the lamb into 1-inch pieces. When the rice has cooked for 10 minutes, tuck the slices into the simmering sauce. Sprinkle the peas over the top.
- Place in the oven and bake until the liquid has been mostly absorbed and the rice is fairly tender, about 15 minutes. Remove from the oven, set on a wire rack, cover tightly with aluminum foil, and set aside at room temperature for 10 minutes before serving.