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Today’s recipe takes inspiration from the hotel seasonal opening during Easter holiday
Lamb is traditional for Easter and we revisited it and created ‘Lamb meatball salad’.
Minced lamb meat
EVO oil
Sesame seed
Greek yoghurt
Curcuma spiced mayonnaise
Edible flowers
Spring salad

Let’s begin by creating the meatballs.
Take the minced lamb meat – this one is local and I asked for the leg – add a pinch of salt and a few drops of lime, and to give even more freshness some fresh grated ginger.
To keep them together, you should add almost a full egg (one would be too much) and mix it all together.
When it looks well mixed, you can start making the meatball by hand or with a tool. With the tool they will obviously, look better and they will be all the same size.
When the meatballs are well rounded, you should roll them evenly in the sesame seeds.

In a hot pan, add some EVO oil and, when warm, the lamb meatballs. The goal is to have them crunchy on the outside but still soft inside.

When they start turning gold they are ready and you should take them off the pan and leave them on a kitchen paper to get rid of the extra oil.

Time to put the dish together.
Let’s set three dashes of Greek yoghurt, previously flavored with some salt and oil, and lay on each of them a meatball, and add a drop of zest with the curcuma spiced mayo beside them.

To finish the preparation some spring salad leaves and some edible flowers and a few drops of EVO oil.

Lamb Meatball Salad is ready for you to enjoy.
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Danilo Bortolin, Chef