Lamb Carpaccio

ly combines the tastes of his dishes inspired by the Mediterranean with its rich history providing a real rhapsody on his plates. Since its opening in 2017, the restaurant has won a lot of recognition, including Michelin’s and Gault&Millau’s recommendation. The wine list with 82 top quality wines covers most world regions but it favours Croatia and its neighbouring areas. ZOI is the place for exploration of the senses in the 1,700- year- old surroundings in which history, passion and food are joined to offer memorable moments.

Janjeći carpaccio

Lamb Carpaccio

For 4 persons: 400 g lamb fillet, 200 g chickpeas, 0.5 g saffron, 2 granny smith apples, mustard seeds, shallots, 1.5 dl local olive oil, 2 dl raspberry juice, 0.3 dl wine vinegar, fleur de sal, mixed peppercorns

Devein the meat, cut it in stripes and marinate in local olive oil with coarse salt and pepper. Soak chickpeas overnight and boil them with cumin and a bit of salt. While still hot, add saffron and blend.

Strain the water in which you cooked chickpeas, cool it and use the stick mixer to whip it. Briefly boil shallots in raspberry juice with a little vinegar and leave to rest in the liquid overnight.

Soak mustard seeds and boil them in some water in which you added some brown sugar and vinegar, until the seeds are tender and the liquid has evaporated. Thinly slice the apples and serve.

This is a tasty, light and refreshing summer dish.