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


Lamb and pumpkin arancini balls
Dijon salsa verde


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