Adapted from a recipe by Stamatia Stylou
Serves 6
3-4 pounds (1 1/2-2 kilos) lamb or goat with bones—preferably a combination of leg with breast or shoulder
1 medium onion, quartered
2 garlic cloves, peeled
About 1/3 cup (70 ml) olive oil
1 1/2 cups (180 g) finely chopped scallions, white and most of the green parts
2 cups (420 g) medium-grain rice, such as Arborio or any risotto rice
1 cup (60 g) chopped chervil
1/2 cup (30 g) chopped parsley
1/2 -1 teaspoon ground black pepper
Salt, to taste
2 quarts (2 L) meat broth (from the lamb or goat)
In a thick-bottomed pot add the meat, the onion and garlic, and enough water to cover by 2 inches. Bring to a boil, skim, lower the heat to medium and cook, checking often and adding more water if needed, for about 45 minutes or more, until the meat is cooked and almost falls from the bones.
Drain the broth and measure: you need 2 quarts; if it is less add some water, if it is more cook in high heat to reduce, and set aside. Bone the meat and set aside.
Preheat the oven to 375°F (190°C).
In a large skillet, heat the oil and sauté the scallions and until just soft, about 4 minutes, then remove from the heat.
Heat the meat broth in a saucepan to just below boiling.
Spread the rice in a 13-by-9 inch (33-by-23-cm) glass or clay baking dish and add the scallions, the pieces of meat, the chervil and parsley, the pepper and 1 1/2 teaspoons salt, or to taste. Add about half the meat broth and stir to mix.
Transfer the dish to the middle of the oven and carefully stir in the remaining broth.
Bake for 15 minutes and reduce the heat to 300˚F (150°C). Continue baking for another 15 minutes. Most of the broth will have been absorbed, but the rice will be quite wet. Remove from the heat and let stand for about 10 minutes. It will set, but will be quite creamy. Serve while still hot.
