Lamb & Kumara Arancini with Dijon Salsa Verde

By Michael Van de Elzen

Lamb & Kumara Arancini with Dijon Salsa Verde

Lamb & Kumara Arancini with Dijon Salsa Verde. These Italian-style lamb-stuffed rice balls are given a Kiwi twist with the addition of kumara.

Makes 10-12

2 large golden kumara, peeled, cut into large chunks

250g boneless lamb shoulder chops

1 small onion, finely diced

2 garlic cloves, finely diced

2 tbsp olive oil

1½ cups risotto rice

2 cups warm vegetable stock

½ cup finely grated parmesan

canola oil, for deep frying

2 tbsp flour

2 eggs, lightly beaten

1 cup panko crumbs

Dijon salsa verde, to serve (see recipe)

Preheat oven to 150°C. Boil kumara in salted water until soft. Drain. Cover with clean tea towel for 5 minutes to dry out. Mash until smooth. Set aside.

Season lamb. Sear in a hot pan until just coloured. Wrap in tinfoil and roast for 30 minutes.

Meanwhile, sauté onion and garlic in olive oil until translucent. Add rice and cook, stirring, for 2 minutes. Gradually add stock, allowing rice to absorb it between each addition. Mix in kumara and parmesan. Season to taste, then lay risotto mix out on a large tray. Refrigerate for 10 minutes.

Rest lamb for 5 minutes, then shred it back into cooking juices. Heat canola oil in a deep fryer to 180°C. 

Roll risotto mix into 10-12 balls, inserting equal amounts of lamb into the centre of each. Coat arancini in flour, egg, then crumbs. Deep fry until golden and serve with salsa verde.

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