2lbs ground lamb (Rêves de Moutons)

2T minced garlic 

3T minced parsley 

3t salt 

½ t pepper 

½C olive oil (Kiler Ridge Olive Farm) 

Mix all ingredients together. Form into golf ball size rounds. Coat iron skillet (Kehoe Carbon Cookware) with vegetable oil, fry into brown, then finish / bake in oven @350 for 10 min. 

 2C raw walnuts (Adelaida Botanicals)

1C Spanish Arbequina EVOO (G41) 

Roast off walnuts at 350 degrees for 20 minutes. Add EVOO, S&P toss ½ way through until you smell strong roasted nut aroma. All into blender, blend until smooth, nut butter consistency.Puddle on plate, placing meatballs atop Romanesco. Serve remaining Romanesco inside dish for dipping