Grilled Lamb Chops with Mint Pesto and Potato Crunch
This delicious lamb chop can be found during the Food and Wine Festival in the Australia pavilion. This dish includes a delicious and tender grilled lamb chop topped with a fresh mint pesto and potato crunch. The Food and Wine Festival is a great time to take advantage of the Disney Dining Plan as many dishes are snack credits! If you can’t wait until then, no worries! Check out the recipe below!
2 cloves garlic, minced
1 teaspoon course salt, divided
3/4 cup olive oil, divided
1/4 cup mint leaves, washed and dried
1/4 cup crumbled feta cheese
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon course salt
4 Australian lamb chops
1/3 cup crushed salt and vinegar potato chips, for garnish
For Mint Pesto
- Place garlic, 1/2 teaspoon salt, and 1/4 cup olive oil into a blender or food processor. Blend to a paste.
Gradually add mint leaves and pulse until emulsified. Gradually add remaining oil.
Adjust seasoning with remaining salt, as needed. Refrigerate until ready to serve. Mix in feta cheese just before serving.
For Lamb Chops
- Combine olive oil, pepper, and salt in a shallow dish large enough to place the lamb chops in a single layer. Coat both sides of chops with oil.
Grill lamb chops, uncovered, over medium heat for 10-15 minutes, turning once, or until desired doneness.
- Spread 1 tablespoon pesto on each lamb chop. Sprinkle crushed potato chips evenly over each grilled lamb chop.
Refrigerate remaining pesto in sealed container.
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