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Lamb and Ricotta Meatballs with Rosemary Hummus, and Cilantro Mint Chutney

Chef Jeffery Scott prepared this recipe to be paired with the Dianthus rosé.

Image of Lamb and Ricotta Meatballs with Rosemary Hummus, and Cilantro Mint Chutney

Ingredients

  • 2 cups canned chickpeas, strained, liquid reserved
  • ½ cup tahini
  • ¼ cup olive oil
  • 2 garlic cloves, peeled
  • Juice of 2 lemons
  • 1 tsp fresh ground cumin
  • 1 tsp chopped fresh rosemary
  • Salt to taste
  • 1 lb ground lamb
  • 4 oz fresh ricotta
  • 1 egg, whisked
  • 1 tbsp Harissa paste
  • 1 tsp garam masala
  • Sea Salt
  • Fresh black pepper
  • 2 bunches cilantro leaves
  • 1 bunch mint leaves
  • ½ cup plain yogurt
  • 1 jalapeno, seeds removed
  • 4 garlic cloves
  • 1 tsp fresh ground coriander
  • 1 lemon, juiced
  • 4 tbsp honey
  • Salt to taste

Directions

  • Combine all ingredients for the hummus in a food processor adding the reserved chickpea liquid to create a smooth consistency. Store refrigerated for up to 3 days.
  • Combine all ingredients for the chutney in a blender. Process until well incorporated; consistency should be similar to pesto.
  • In a bowl, form approximately 12 two-ounce meatballs. Place meatballs on a lightly oiled cookie sheet and bake at 400 degrees for about 20 minutes.
  • To serve, spoon some hummus across a serving tray. Place meatballs on the hummus and top with the chutney.

Pairs With: Dianthus