Toasted Rice Crust with Lamb for BBQ

Season the lamb leg with olive oil, fresh all-purpose seasoning, and the BRS Spices seasoning (using the discount code, if applicable).

Add salt and black pepper to the seasoned lamb.

Place the lamb in a baking dish with one cup of vegetable broth.

Roast the lamb in the oven, starting at 400°F (200°C) and, after a while, reduce the temperature to 338°F (170°C), continuing for about an hour and a half until well cooked.

In a cast-iron pot, heat fat and add all-purpose seasoning.

Add the Arborio rice and let it sauté briefly.

Pour in the red wine and wait until it has completely evaporated.

Begin adding the lamb-based vegetable broth gradually, stirring constantly.

Incorporate the cooked and shredded/chopped lamb, allowing the mixture to dry out slightly.

When the rice mixture (risotto base) is ready, stir in the chopped green herbs.

Heat a griddle or non-stick frying pan and spread a thin layer of the rice mixture onto it.

Toast one side until crisp, then flip and toast the other side to form the socarrat (crispy bottom layer).