Food & Wine Countdown: Lamb Chop

Lamp Chop by Ricky Brigante
2012 Epcot International Food & Wine Festival Mini-Guide BookOfficial Designation:
Grilled Lamb Chop with Potato-Goat Cheese Salad and Shiraz Reduction

Country of Origin:
Australia

Description:
A single grilled lamp chop served on a vinegar-based potato salad and topped with a red wine sauce

Status in 2012:
It’s back … sort of. This year, the chop is served with a mint pesto sauce and potato crunchies. You can also get shrimp with a pepper berry citrus glaze and lamington (awesome coconut-chocolate cake).

My Review:
Four (slightly greasy) thumbs up! I shared this with my husband last year, and we actually ended up fighting over the chop. Our lamb was cooked to medium, and the fat was caramelized and extremely delicious. You have to eat it with your hands, though (hence the slightly greasy fingers).  The salad was warm and a little bit too acidic, so I’m looking forward to the slight changes in this year’s version of the dish.

Want to learn more about the delicious offerings at this year’s Epcot International Food & Wine Festival? Download a copy of the Disney Food Blog Mini-Guide today!

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