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    Tuesday, January 16, 2018

    Spicy Lamb Meatballs with Raisin Pesto

    Just had 2-3 perfect days up at the beach
    Ruakaka, just the most perfect idyllic spot
    This is New Zealand, at its Best Folks
    I was on lunch so I thought this Lamb Meatballs recipe,
    Drizzled with a Feta Dip, nestled in a pond of
    Raisin, Mint and Parley Pesto would be just the ticket
    And it was...
    I found this recipe in Bon Appetit, a source of excellent inspiration

    Raisin Pesto
    2 cups mint leaves
    5 tablespoons golden raisins
    1 cup parsley leaves with tender stems,   
    ½ cup extra-virgin olive oil
    1 garlic clove peeled and chopped
    Sea salt and freshly ground black pepper

    1 large egg
    ½ cup Panko (Japanese breadcrumbs)
    ½ teaspoon ground cumin
    ¼ teaspoon crushed red pepper flakes
    Sea salt
    ¼ teaspoon ground turmeric
    ¼ cup finely chopped parsley
    1 clove garlic peeled and grated
    1 pound ground lamb
    2 tablespoons olive oil

    Flatbread and whole-milk Greek yogurt (for serving)
    Or If you live in New Zealand use Lisa’s  Feta and Caramelized Onion Dip

    To make Pesto
    Place all the ingredients into blender and pulse till blended
    Taste and set aside
    If it needs any more seasoning adjust at this stage

    In a large bowl, combine egg, panic, cumin, red pepper flakes, sea salt,
    and oil

    Finely grate garlic clove into mix
     Add lamb and mix with your hands till well combined

    You can make everything to this stage and refrigerate till ready to use

    Turn oven onto 200C

    Gently roll lamb mix, into balls about the size of a golf ball
    Transfer to a rimmed lightly oiled baking sheet spacing evenly
    Roast meatballs until browned and lamb is cooked through
    8-10 minutes
    OR you can cook them on the BBQ which is what we did
    because it is Summer and the BBQ is King
    Spread a flat serving dish with the Pesto
    Lay the cooked Meat Balls on top
    Drizzle with Yogurt or The Onion Dip if you are using it
    Serve with a very Fresh and Crisp Salad
    I used Crisp Mixed Greens, Red capsicum, For a touch of sweetness
    Mango and top with Chives and French dressing
    Happy Family

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