Lamb and Ricotta Meatballs with Rosemary Hummus, and Cilantro Mint Chutney
Chef Jeffery Scott prepared this recipe to be paired with the Dianthus rosé.

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