Grilled Lamb Chop with Mint Pesto and Potato Crunchies

I got an annual pass to Disney almost specifically for EPCOT’s Food and Wine Festival- its my happy place. The traditional World Showcase (Norway, Mexico, China, Germany, Italy, Japan, China, America, Morocco, France, UK, and Canada) is expanded to include additional countries and regions and now, exhibits demonstrating various new culinary trends and techniques. The menus change and grow every year (they now have a holiday food festival soon after the Food and Wine Festival ends in December!) but I also stop by the Australia booth for their grilled lamb chop with mint and potato “crunchies.” Who doesn’t love potato chips?!

I went back to the festival this year (“research!”) and visited Australia. I think the recipe turned out to be a pretty good homage!

Ingredients

Pesto:

2 gloves garlic

1 tsp salt (or to taste)

3/4 cup olive oil

1/4 cup mint leaves, rinsed

1/4 cup feta cheese crumbles

Lamb:

1/4 cup canola oil (or other high smoke point oil)

Salt and pepper to taste for lamb

4 lamb chops

Handful of salt and vinegar potato chips

Instructions:

  1. Blend garlic, salt, and 1/4 of the olive oil into a blender or food processor. Gradually add mint leaves, remaining olive oil, and finally the feta cheese.
  2. Heat canola oil in shallow frying pan or grill pan over medium heat. Season lamb chops with salt and pepper to taste and gently lay in oil once hot.
  3. Grill lamb chops approximately 5-7 minutes on each side to desired doneness (approximately 155 degrees for medium, 165 for well done).
  4. Allow lamb to rest. Serve with pesto spread on top of the lamb chop and crumbled chips (I crushed them in my fist).

Enjoy the Disney magic!

 Wine Pairing: Like the Disney menu, I paired the lamb with an Australian Shiraz (aka Syrah). Australia is the second largest producer of Shiraz behind France!

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