Lamb And Squash Arancini With Dijon Salsa Verde

  1. Preheat oven to 300u0b0F. Place squash in a large saucepan of salted water. Bring to a boil and cook until soft. Drain then cover with a tea towel for 5 mins. Mash until smooth and set aside.
  2. Heat a large frying pan over high heat. Season lamb then sear until browned. Wrap in foil and roast in oven for 30 mins.
  3. Add olive oil to frying pan and saute onion and garlic until translucent. Add rice and cook for 2 mins, stirring frequently. Gradually add stock, letting liquid absorb between additions. Add 18 oz cooked squash and Parmesan. Season to taste then spread out over a large baking tray and chill for 10 mins.
  4. Heat canola oil in a deep fryer to 350u0b0F. Remove lamb from oven and let rest for 5 mins. Shred back into cooking juices. Roll rice into 12 balls and stuff with lamb. Coat each ball in flour, egg then panko. Deep-fry until golden. Drain on paper towels and season.
  5. Meanwhile, to make the Dijon salsa verde, combine herbs, capers, garlic and lemon zest in a bowl. Add enough olive oil to make the mixture wet. Add Parmesan, remaining olive oil, avocado oil and mustard. Add lemon juice and season to taste.
  6. Serve arancini with salsa verde.

winter, lamb shoulder, olive oil, onion, garlic, rice, parmesan cheese, canola oil, flour, eggs, salsa verde, fresh basil, parsley, baby capers, clove garlic, lemon, parmesan, avocado oil, mustard

Taken from recipes-plus.com/api/v2.0/recipes/34061 (may not work)

Another recipe

Switch theme