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Tête Dure and Pulled Lamb Neck Arancini with Roasted Red Pepper Sauce

Tête Dure and Pulled Lamb Neck Arancini with Roasted Red Pepper Sauce


4 portions

Ingredients

  • Rice
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 tbsp. (30 ml) butter
  • salt, to taste
  • Cayenne pepper, to taste
  • 2 cups (500 ml) Arborio rice
  • 7 oz. (200 ml) dry white wine
  • 6 cups (1.5 l) white poultry stock
  • 10½ oz. (300 g) Tête Dure cheese, grated
  • Lamb
  • 2 lamb necks (around 400 g per neck)
  • 3 tbsp. (45 ml) vegetable oil
  • salt, to taste
  • pepper, to taste
  • 1 onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 3 stalks celery, coarsely chopped
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 16 cups (4 l) lamb stock or other brown stock
  • Caramelized Onions
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp. (30 ml) butter
  • 1 tbsp. (15 ml) ground cumin
  • ½ tsp. (3 ml) ground juniper berries
  • ½ tsp. (3 ml) ground star anise
  • ½ tsp. (3 ml) ground allspice
  • salt, to taste
  • Cayenne pepper, to taste
  • Roasted Red Pepper Sauce
  • 2 red peppers, peeled, chopped and seeded (just the flesh)
  • 1 shallot, peeled and halved
  • 1 tbsp. (15 ml) Dijon mustard
  • 1 tbsp. (15 ml) red wine vinegar
  • 3½ oz. (100 ml) olive oil
  • salt, to taste
  • pepper, to taste
  • Breading à l’anglaise
  • 1.1 lb. (500 g) flour
  • 12 eggs, beaten
  • 1.1 lb. (500 g) Japanese bread crumbs (panko)
  • salt, to taste
  • pepper, to taste
  • 1 cup (250 ml) micro arugula (or chopped arugula)

Preparation

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  • Rice
  • In a saucepan over medium heat, sweat the onion, garlic, thyme and bay leaf in butter. Season lightly with salt and Cayenne pepper. Add the rice and cook until it is translucent. Deglaze with the white wine. Slowly ladle in the hot poultry stock until rice is al dente. Once cooked, add the cheese and season to taste. Spread the rice on a plate and cover with plastic wrap. Refrigerate.
  • Lamb
  • Preheat oven to 180°C (350°F). In a pan, sear the lamb necks in oil. Season with salt and pepper. Add and sweat the dry ingredients. Add lamb stock to cover. Put lid on and bake for about 4 hours until tender. Remove the meat. Reduce the cooking juice by 90%. When the necks are lukewarm, pull the meat.
  • Caramelized Onions
  • In a frying pan or saucepan, caramelize the chopped onions and garlic in the butter and add the pulled meat, spices and a bit of reduced cooking juice. Season to taste and refrigerate.
  • Roasted Red Pepper Sauce
  • Roast the peppers and shallot. Place all ingredients except the olive oil in a blender and emulsify. Adjust seasoning.
  • Shape the rice into balls of around 3½ oz. (100 g) with a little meat in the centre and bread them à l’anglaise*. Fry until browned.
  • To serve, pour a little roasted red pepper sauce onto each plate. Make a nest of micro arugula and place a ball in the centre of the nest.
  • *Breading à l’anglaise: roll the balls in flour, dip them in beaten eggs and coat them with bread crumbs.

You can use this cheese for this recipe

Accompaniments

Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

See wines