Published: by Absolutely Recipes, in the Meat recipes category.

Lamb and Mint Arancini Recipe.

Ingredients:

For the Arancini:

2 cups Arborio rice
4 cups chicken or vegetable broth
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 cup cooked lamb, finely chopped
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mint leaves
Salt and pepper to taste
2 eggs, beaten
Breadcrumbs, for coating
Vegetable oil, for frying

For the Mint Yogurt Sauce:

1/2 cup Greek yogurt
2 tablespoons chopped fresh mint leaves
1 tablespoon lemon juice
Salt and pepper to taste

Recipe Instructions:

Prepare the Arancini:

In a large saucepan, heat the chicken or vegetable broth until simmering.
In another large saucepan, heat olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 3-4 minutes.
Add the Arborio rice to the saucepan with the onions and garlic. Stir to coat the rice in the oil.
Pour in the white wine and cook until it has been absorbed by the rice, stirring constantly.
Gradually add the hot broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.
Cook the rice until it is creamy and tender, about 20-25 minutes.
Stir in the cooked lamb, grated Parmesan cheese, and chopped fresh mint leaves. Season with salt and pepper to taste.
Remove the rice mixture from heat and let it cool slightly.

Form the Arancini:

Once the rice mixture has cooled, take a small handful of the mixture and roll it into a ball in the palm of your hand.
Make an indentation in the center of each rice ball and place a small piece of mozzarella cheese in the center.
Close the rice ball around the cheese, shaping it into a round ball. Repeat with the remaining rice mixture.

Coat and Fry the Arancini:

Dip each rice ball into the beaten eggs, then roll it in breadcrumbs to coat evenly.
In a deep fryer or large saucepan, heat vegetable oil to 350°F (175°C).
Carefully place the coated rice balls into the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes.
Remove the fried arancini with a slotted spoon and drain on paper towels.

Prepare the Mint Yogurt Sauce:

In a small bowl, combine the Greek yogurt, chopped fresh mint leaves, lemon juice, salt, and pepper. Stir until well combined.

Serve:

Serve the Lamb and Mint Arancini hot, accompanied by the mint yogurt sauce for dipping.

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