A recipe from the Metis Gardens created by Executive Chef Frédérick Boucher, ideal for cocktails or a starter course!
LAMB – Preheat oven to 350 (180 C). Heat the oil in an ovenproof dish on the stovetop and brown the Lamb shoulder on all sides.
Add the salt and pepper, onion, carrot, thyme and bay leaves, and sweat for 5 minutes.
Add the Chicken stock to cover the lamb. Cover the dish and place in the oven for 4 hours.
Once cooked remove the lamb from the ovenproof dish, let cool slightly and shred the tender meat with a fork. Place aside.
RICE – Heat a pot on stovetop on medium heat. Sweat the onion and garlic in the butter. Ad the riz, stir and cook for several minutes.
Add the white wine and stir to deglaze.
Slowly add the chicken stock, one ladleful at a time. Stir gently until the rice absorbs the liquid, continue adding stock until the rice is al dente. Once cooked season with salt to taste and lay the cooked rice out on a baking sheet, cover with plastic and let cool. If you can put it in the refrigerator.
DIPPING SAUCE – In a bowl mix all the ingredients and refrigerate.
MAKING ARANCINI – Get out 3 good size bowls, 1 for flour, one for beaten eggs, 1 for breadcrumbs.
Heat a large frying pan on medium and add a little oil.
Make balls of rice, and place a bit of shredded lamb meat in the center. Each ball should be approximately 3ozs/100g.
Roll the rice balls individually in the flour, then the egg, and then the breadcrumbs. Place in the frying pan and roll around until golden on all sides. You can do the balls in batches.
Place the bowl of dipping sauce on a platter, surround with arancini and decorate the platter with flowers or fresh herbs.
Subscribe to our newsletter
