Name: Lamb and pumpkin arancini balls with dijon salsa verde
Cook time: 55 min
Total time: 55 min
Ingredients: Lamb and pumpkin arancini balls; 1/2 small pumpkin, peeled, deseeded and cut into large chunks; 250 gram boneless lamb shoulder chops; salt and black pepper; 1 small onion, finely diced; 2 clove garlic, finely diced; 2 tablespoon olive oil; 1 1/2 cup risotto rice; 2 cup warm vegetable stock; 1/2 cup finely grated good quality parmesan; canola oil, for deep frying; 2 tablespoon flour; 2 eggs, lightly beaten; 1 cup panko crumbs; Dijon salsa verde; 1/2 cup basil leaves, chopped; 1/2 cup flat-leaf parsley, chopped; 2 tablespoon baby capers, drained and chopped; 1 clove garlic, crushed; zest and juice of 1 lemon; 2 tablespoon olive oil; 2 tablespoon finely grated parmesan; 2 tablespoon avocado oil; 1 tablespoon dijon mustard; sea salt and freshly ground black pepper, for seasoning

Ingredients

Lamb and pumpkin arancini balls

1/2 small pumpkin, peeled, deseeded and cut into large chunks

250 gram boneless lamb shoulder chops

salt and black pepper

1 small onion, finely diced

2 clove garlic, finely diced

2 tablespoon olive oil

1 1/2 cup risotto rice

2 cup warm vegetable stock

1/2 cup finely grated good quality parmesan

canola oil, for deep frying

2 tablespoon flour

2 eggs, lightly beaten

1 cup panko crumbs

Dijon salsa verde

1/2 cup basil leaves, chopped

1/2 cup flat-leaf parsley, chopped

2 tablespoon baby capers, drained and chopped

1 clove garlic, crushed

zest and juice of 1 lemon

2 tablespoon olive oil

2 tablespoon finely grated parmesan

2 tablespoon avocado oil

1 tablespoon dijon mustard

sea salt and freshly ground black pepper, for seasoning

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
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Lamb and pumpkin arancini balls

Dijon salsa verde

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