Come lunchtime, there’s nothing really more satisfying than a big, hearty sandwich. One of our favorites? The slow-cooked lamb sandwich at Locanda Verde, which comes piled high on a rosemary bun with shaved meat and a side of fat farinella fries.
Yep, those aren’t potato sticks in the background, but fries made from chickpea flour. They’re lightly crispy and flaky on the outside, but ultra-creamy on the inside, almost reminiscent of polenta, but with a smoother texture. We love them because they’re not starchy or overly heavy like their potato cousins. The lamb sandwich itself is pretty nifty, too, with tons of warm succulent, juicy meat, plus lettuce and a hint of olive mayo. They say lamb is the new beef. If this sandwich is the result, then we say, “Yes, please.”
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