• 1 small brown onion, finely chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp butter + 1 tbsp for serving
• 350 g (2 cups) Carnaroli, Arborio, or Vialone Nano rice
• ½ cup dry white wine
• 2 litres of heated stock
• ½ cup freshly grated Parmigiano (parmesan)
• 6 prawns, peeled and deveined
• Salt and pepper to taste
Serves: 4
Preparation time: 20 minutes
Cooking time: 40 minutes
Difficulty: Easy
1. Preheat Oven: Set your oven to 150°C.
2. Prepare Lamb Base: In a large baking dish, place onion slices, figs, thyme, and garlic. Lay the lamb on top and brush with half the apricot jam. Pour the chicken stock around the lamb and cover with foil.
3. Cook Lamb: Bake for 3 hours or until the lamb is tender.
4. Roast Vegetables: Remove the foil and increase the oven to 220°C. Add the carrots and turnips around the lamb. Baste the lamb with the remaining apricot jam and pour 200 ml of the reserved cooking liquid over the vegetables. Roast for an additional 20-30 minutes.
5. Prepare Couscous: While the lamb is roasting, prepare the couscous by bringing 2 cups of lamb cooking stock with saffron to a boil. Pour over the couscous, cover, and let steam for 8 minutes. Fluff with a fork, then mix in salt, coriander, and half the olive oil. Toast the pine nuts and scatter them over the couscous.
6. Serve: Garnish the lamb with coriander and serve with the roasted vegetables and saffron couscous.
This rich and creamy saffron risotto with prawns is a luxurious twist on the classic Italian dish. The distinct flavor of saffron blends perfectly with the seafood, creating a beautiful golden hue and a fragrant, savory meal. This dish is an ideal choice for a special dinner or to bring a taste of Italian cuisine to your table.
This recipe showcases traditional Italian culinary techniques, such as creating a creamy “mantecatura” (emulsification). The addition of saffron—a prized spice with origins in the Middle East—gives the dish an exotic flair. Saffron is also grown in regions like Australia, which has increasingly embraced Mediterranean ingredients and cooking styles. Australian chefs often incorporate fresh seafood like prawns, creating dishes that reflect the fusion of local produce and international flavors.
