Lamb and pumpkin arancini balls with Dijon salsa verde (makes 10-12)

½ small pumpkin, peeled, deseeded and cut into large chunks

250g boneless lamb shoulder chops

1 small onion, finely diced

2 cloves garlic, finely diced

2 tbsp olive oil

1½ cups risotto rice

2 cups warm vegetable stock

½ cup finely grated good quality parmesan

2 tbsp flour

2 eggs, lightly beaten

1 cup panko crumbs

salt

black pepper

canola oil for deep frying

Preheat oven to 150*C. Place pumpkin in a large pot of salted water and bring to the boil. Cook until soft, drain and cover with a tea towel for 5 minutes to dry out. Mash pumpkin until smooth and set aside. Season lamb with salt and pepper and sear in a hot pan until just coloured. Wrap in tin foil, and cook in oven for 30 minutes.

Sauté onion and garlic in olive oil until translucent. Add rice and cook for 2 minutes, stirring frequently. Gradually add stock, allowing rice to absorb it between each addition. Mix in cooked pumpkin and parmesan once all stock has been added. Season to taste and lay risotto mix out on a large tray. Refrigerate for 10 minutes.

Heat canola oil in deep fryer to 180*C. Remove lamb from oven, rest for 5 minutes, then shred lamb back into cooking juices. Roll rice into 10-12 balls, inserting equal amounts of shredded lamb into the centre of each. Coat each ball in flour, then egg, then panko crumbs. Deep fry until golden and serve with Dijon salsa verde.

Dijon salsa verde (makes 1 cup)

½ cup basil leaves, chopped

½ cup Italian parsley, chopped

2 tbsp baby capers, drained and chopped

1 clove garlic, crushed

zest and juice of 1 lemon

2 tbsp olive oil

2 tbsp finely grated parmesan

2 tbsp avocado oil

1 tbsp Dijon mustard

sea salt

freshly ground black pepper

Place basil, parsley, capers, garlic and lemon zest in a bowl. Add enough olive oil to make the mixture wet. Add parmesan, remaining olive oil, avocado oil and

mustard. Add lemon juice and salt and pepper to taste. Store in a jar in the fridge until ready to use.