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.


Print Recipe

You may also like


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login