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








2 comments:

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

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

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