Before & After: Arancini di Agnello by Long Meadow Ranch - SnapTwice

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before
Lmr thebeet arancini 2019 9467 web 770 514
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breaded & prepped
after
Screen shot 2019 05 31 at 9.06.07 am
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bon appetite!
Arancini di Agnello by Long Meadow Ranch

My family loves Long Meadow Ranch! Their farm consistently yields amazing produce and wine, the restaurant turns out delicious meals, and the staff is so warm, welcoming and knowledgable. We also love their online newsletter, "The Beet."

This is a recipe for lamb arancini with with preserved lemon aioli.

Ingredients listed here, but see the 3rd link below for the full recipe on the Long Meadow Ranch blog "The Beet."

INGREDIENTS FOR ROASTED LAMB
  • 1 ea lamb shoulder, whole bone in 5-7 lbs
  • 2 Tbs fennel seed
  • 2 Tbs salt
  • 1 Tbs cumin seed
  • 1 Tbs coriander seed
  • 1 Tbs paprika
  • ½ tsp chili flakes
  • 3 sprigs rosemary, chopped
  • ½ cup of Napa Valley Select Organic Extra Virgin Olive Oil
INGREDIENTS FOR GREEN GARLIC PUREE

1 bunch green garlic tops

INGREDIENTS FOR THE RICE
  • 8 cups chicken or vegetable broth
  • 1/2 cup finely chopped onion
  • 1/4 cup olive oil
  • 3 cups arborio rice
  • 2 garlic cloves, minced
  • 1 cup dry white wine or water
  • 1/2 cup shredded Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper

See another bef-after from Long Meadow Ranch via link 1 and another lamb bef-after via link 2.

Screen shot 2014 06 26 at 3.16.52 pm by: Rudolph 5/31/19
Category: Food & Drink
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