Lamb And Squash Arancini With Dijon Salsa Verde - cooking recipe

Ingredients

1/2 None small winter squash, peeled, deseeded, cut into large chunks
9 oz boneless lamb shoulder
2 tbsp olive oil
1 None small onion, finely diced
2 cloves garlic, finely diced
3.5 oz risotto rice
2 cups hot vegetable stock
1/3 cup grated Parmesan cheese
None None canola oil, for deep-frying
2 tbsp flour
2 None large eggs, lightly beaten
1 cup panko (Japanese breadcrumbs)
None None FOR THE DIJON SALSA VERDE
1/4 cup fresh basil leaves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped
2 tbsp baby capers, chopped
1 clove garlic, minced
1 None lemon, zested and juiced
2 tbsp finely grated Parmesan
2 tbsp avocado oil
1 tbsp Dijon mustard

Preparation

Preheat oven to 300\u00b0F. 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.
Heat a large frying pan over high heat. Season lamb then sear until browned. Wrap in foil and roast in oven for 30 mins.
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.
Heat canola oil in a deep fryer to 350\u00b0F. 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.
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.
Serve arancini with salsa verde.