Monday, 3 February 2014

Arancini with Herbed Lamb Rack

Making arancini using my leftover porcini mushroom risotto

To make arancini, shape cold risotto into bite-size balls
Roll each ball into panko beadcrumbs until completely coated
Set aside in the fridge until firm
shape into bite-size balls
shape into bite-size balls
Deep fry the balls until golden all over

To make the lamb rack;
season the rack generously with salt and pepper, chopped rosemary, garlic, chopped thyme and olive oil
In a frying pan over high heat, brown the lamb all over
Put the lamb rack into 180C oven and roast for 8 minutes for a very pink meat
Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving

I'm serving them with Arrabiata sauce


  1. oi kak muna....
    sedapnya (tutup muka ceq ngan buku ni)
    terliuq lah haih

    1. Salam Dila,
      mai lekaih... kalau lambat nanti habih :)