{"id":4579,"date":"2020-07-21T10:44:45","date_gmt":"2020-07-21T08:44:45","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=4579"},"modified":"2020-07-21T11:35:50","modified_gmt":"2020-07-21T09:35:50","slug":"lamb-marinated-in-watermelon-and-melon-with-myrtle-sauce","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/en\/gastronomy\/lamb-marinated-in-watermelon-and-melon-with-myrtle-sauce\/","title":{"rendered":"Lamb Marinated in Watermelon and Melon with Myrtle sauce"},"content":{"rendered":"\r\n

The Italian summer, for many months a distant and unreachable mirage, has come back to visit us: warm, cheerful, relaxing and carefree. To make the most of the sun and the colours of the Terme, our Executive Chef Luigi Facciotti proposes a dish that starts with a traditional ingredient, lamb<\/strong>, adding a baroque marinade of seasonal fruits and a sauce that completely redefines the flavour of the dish<\/strong>.<\/p>\r\n\r\n\r\n\r\n

\r\n
\"\"<\/figure>\r\n<\/figure>\r\n\r\n\r\n\r\n
\u00a0<\/div>\r\n\r\n\r\n\r\n

THE RECIPE: Lamb marinated in watermelon and melon with myrtle sauce<\/strong><\/h3>\r\n

Watermelon and melon, traditionally eaten in slices – the first as a worthy conclusion to the evening, the second accompanied by excellent hams and a dash of pepper – give up their role as main players and become servants of the tastiest lamb, suggesting an unusual accompaniment such as that of myrtle liqueur.<\/p>\r\n\r\n\r\n\r\n

\"\"<\/figure>\r\n\r\n\r\n\r\n
\u00a0<\/div>\r\n\r\n\r\n\r\n

INGREDIENTS FOR 4 PEOPLE:<\/h4>\r\n