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In Italian this is 'agnello allo zafferano', an easy and delicious recipe any time of the year. The zone of Spoleto actually produces saffron so look to buy a small pot or packet there to make the authentic dish.
SUGGESTED LINKS
Accademia dello Zafferano, Perugia - accademiaitalianazafferano.com
The history of saffron in Abruzzo
a joint of lamb, olive oil, saffron, white wine, broth, salt and pepper
Put the lamb in a casserole dish with the salt and pepper and olive oil.
Gently fry stirring frequently until the meat is brown.
Do add now and again a little stock until the lamb is cooked.
Just before removing from the heat, add the saffron which has been mixed with the remaining broth.
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