This meal is perfect for spring with light flavours of pea, mint and asparagus complimented by tender lamb. A lovely treat!
Serves 2
Ingredients
Olive Oil
2 Lamb Leg Steaks
100g Pea Puree
Handful Mint
Small Bunch Asparagus
50g Pancetta
Left Over Risotto
1 Ball Mozzarella
2 Eggs
Plain Flour
Panko Breadcrumbs
Salt
Pepper
Method
- Firstly make the Arancini balls
- Chop the mozzarella into small pieces and mix into the left over risotto rice
- Shape the rice into a palm sized ball (You can make these any size you want and follow the steps below, I just prefer more rice to breadcrumb ratio!)
- Put the flour, beaten eggs and breadcrumbs in 3 separate bowls
- Firstly take a risotto ball and cover with flour
- Then dip into the egg and completely cover then the breadcrumbs and completely cover
- Repeat the egg and breadcrumb step (This will help the ball to remain intact when deep frying)
- Keep in the fridge until you are ready to cook
- To make the pea puree cook the peas then blend using a stick blender with a small amount of water and the mint, then season with salt and pepper
- Heat some olive oil in a frying pan and cook the lamb steaks to your liking (Approx 10 minutes rare, 14 minutes well done)
- Whilst these are cooking, cook your asparagus either by steaming or boiling for a few minutes
- Fry the pancetta in a small amount of oil until crispy
- Heat your oil in a deep fat fryer or heavy based pan until the right temperature
- Carefully place the risotto balls into the oil and fry for approx. 4 -5 minutes until golden brown
- Remove the ball from the oil and place onto a plate lined with kitchen roll to drain
- Place your pancetta and asparagus onto a plate topped by your lamb steak. Place an arancini ball to the side and dot pea puree around the plate