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Lamb arancini

Golden, crispy Lamb arancini with a rich herby lamb heart.
Each bite is buttery, peppery, and tender with al dente rice.
Serve warm, and they’re gone before you know it.

dinner ⏱ 60 min 540 kcal / portion 38.0 g carbs / portion (estimated) eggglutenmilk 🔗 Original source

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Lamb arancini
v4 · rb0e705f985 20260727Z1751 500 ml chicken stock black pepper to taste 300 ml sunflower oil 1 piece lemon 🍳 ⏱ 2 min melt butter in a medium sauté pan and cook rice while stirring 🍳 ⏱ 2 min add stock and boil 🍳 ⏱ 40-45 min gradually add remaining stock and cook until absorbed and the rice is cooked al dente (if it needs more cooking after using up the stock, add some boiling water) total 🍳 ⏱ 5 min heat olive oil and cook onion and garlic until softened 🍳 ⏱ 5 min add minced lamb and cook until cooked through 🍳 drain most of the oil and add lamb to the warm rice with allspice, dill, fresh and dried mint, and more black pepper; stir and shape the mixture into balls weighing each 🍽 roll the balls in flour, then egg, then breadcrumbs until well coated 🍳 heat sunflower oil in a large sauté pan until it rises 0.5cm up the sides and a bread cube sizzles and turns golden and crisp in about 40 seconds 🍳 ⏱ 4-5 min fry the balls in batches, turning so they colour and crisp on all sides 🍳 transfer to a kitchen paper-lined plate and keep somewhere warm while you cook the remaining arancini 🍽 serve hot with a wedge of lemon on the side Lamb Arancini 🎉 25 g unsalted butter 200 g arborio rice 1½ tbsp olive oil 1 piece onion 2 pieces garlic 250 g minced lamb salt to taste 1½ tsp ground allspice 15 g dill 10 g mint 1½ tsp dried mint 50 g plain flour 2 pieces egg 150 g fresh breadcrumbs unsalted butter, arborio rice olive oil, onion, garlic minced lamb, salt ground allspice, dill, mint, dried mint black pepper plain flour, egg, fresh breadcrumbs lemon
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Preparation steps

  1. melt butter in a medium sauté pan and cook rice 2 minutes while stirring
  2. add stock and boil for 2 minutes
  3. gradually add remaining stock and cook until absorbed and the rice is cooked al dente (if it needs more cooking after using up the stock, add some boiling water) for 40-45 minutes total
  4. heat olive oil and cook onion and garlic for 5 minutes until softened
  5. add minced lamb and cook for 5 minutes until cooked through
  6. drain most of the oil and add lamb to the warm rice with allspice, dill, fresh and dried mint, and more black pepper; stir and shape the mixture into balls weighing each
  7. roll the balls in flour, then egg, then breadcrumbs until well coated
  8. heat sunflower oil in a large sauté pan until it rises 0.5cm up the sides and a bread cube sizzles and turns golden and crisp in about 40 seconds
  9. fry the balls in batches for 4-5 minutes, turning so they colour and crisp on all sides
  10. transfer to a kitchen paper-lined plate and keep somewhere warm while you cook the remaining arancini
  11. serve hot with a wedge of lemon on the side

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