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