Lamb and pumpkin arancini balls with dijon salsa verde

The crispy coating hides a soft heart of pumpkin, rice and tender shredded lamb.
12 Item
55M

Ingredients

Lamb and pumpkin arancini balls
Dijon salsa verde

Method

Lamb and pumpkin arancini balls

1.Preheat oven to 150°C. Place pumpkin in a large pot of salted water and bring to the boil. Cook until soft, drain and cover with a tea towel for 5 minutes. Mash pumpkin until smooth and set aside.
2.Season lamb and sear in a hot pan until just coloured. Wrap in foil and cook in oven for 30 minutes.
3.Saute onion and garlic in olive oil until translucent. Add rice and cook for 2 minutes, stirring frequently. Gradually add stock, letting rice absorb it between each addition.
4.When stock is absorbed, mix in 2 cups cooked pumpkin and the Parmesan. Season rice mix to taste, spread on a large tray and refrigerate for 10 minutes.
5.Heat canola oil in a deep fryer to 180°C. Remove lamb from oven, rest for 5 minutes, then shred lamb back into cooking juices. Roll rice into 10-12 balls, inserting lamb into centres.
6.Coat each ball in flour, then egg, then panko crumbs. Deep-fry until golden and serve with Dijon salsa verde.

Dijon salsa verde

7.Place basil, parsley, capers, garlic and lemon zest in a bowl. Add enough olive oil to make the mixture wet.
8.Add Parmesan, remaining olive oil, avocado oil and mustard. Add lemon juice and season to taste. Store in a jar in the fridge until ready to use.

Mike’s Top Tips: I always make extra arancini to freeze. Then you can just pull them out of the freezer whenever you feel like a delicious afternoon treat. By cooking the lamb shoulder in foil, you’re preventing evaporation so the meat retains all its moisture. I have used shredded lamb in these rice balls, but you can easily make them vegetarian by replacing the meat with some pieces of good-quality mozzarella. This will also give the texture an extra level of gooeyness – wonderful! – Mike Van de Elzen

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