Friends Of Australia Friday Roasted Lamb Chops & Shiraz

It’s once again an Australia Time Friday! It’s FRIDAY!!!!

Tonight we’re having the T-Bone shaped chops, with garlic and salt, roasted. Tater Tots as the vegetable, a small side salad, and the wine is Josef Orbach Shiraz, 2016.

Tonight’s wine was $10 at Trader Joe’s.

The wine is less tannic than the recent Cabs. Smooth, strong flavor and very drinkable. It would likely age well in the bottle for a year or three, but is quite nice as it is. The lamb is still in the oven, but I expect this to pair well with some chops & garlic!

I’ve decided that next week or two I’m going to try making lamb chili. No idea how that will turn out, but in thinking about ways to “make something different” for postings, the recent lack of chili in my diet reminded me of that gap… So we’ll see how that goes next week.

For now, it’s just a “Meat & Potatoes” meal.

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About E.M.Smith

A technical managerial sort interested in things from Stonehenge to computer science. My present "hot buttons' are the mythology of Climate Change and ancient metrology; but things change...
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26 Responses to Friends Of Australia Friday Roasted Lamb Chops & Shiraz

  1. Annie says:

    That sounds good Chief.

  2. Nancy & John Hultquist says:

    Roasted chicken with pungent white onion right from the garden.
    Chopped the green of the onion for topping a baked potato, along with Blue cheese dressing.

  3. jim2 says:

    CIO said: I’ve decided that next week or two I’m going to try making lamb chili.

    Cut the lamb into small pieces and brown in bacon grease. That’ll fix anything.

  4. billinoz says:

    Today I got some more of the Australian grown Sicillian red I drank a few weeks ago.
    From Victoria : “Nero D’Avola” and organic even. At $14.00 a bottle it was a gift.

  5. Tom Bakewell says:

    For recipies you might check out whatever you can find in looking for posts related to the Terlingua Chili Cookoff. Welder’s gloves recommended.

  6. E.M.Smith says:

    @Bill In Oz:

    Thanks! Now I know what to pester my local store about ;-)

    @Jim2:

    Tee Hee… but I’m going to try it straight first…. only resorting to add bacon if neccesary.

    @Nancy & John:

    I was trialing some asian yard long beans, so we put some of them on as a side vegetable. They have a bit more flavor than regular green beans. Grew better in our dry heat too even in a big pot. I’ll be growing more of them. 2 or 3 beans serve 2 people!

    Our side salad had ranch dressing.

    @Annie:

    It was :-)

  7. E.M.Smith says:

    @Tom:

    And full face shield?

    :-)

    A local town has an annual chili contest. Winners must disclose their recipe so as to force increased competition year by year. One group used a cow? goat? skull they had kept in the freezer a few years, thus assuring nobody could copy them exactly as nobody had a 10 year old head in the freezer. Each year, they dunk it again before it goes back in the freezer, so each year the age bumps a year.

    Ever since learning that I’ve avoided chili contests…. some of the other recipes had other “exotic” bits too…

  8. H.R. says:

    @E.M. – Rattlesnake chili isn’t terribly uncommon nor is armadillo chili.

    I’ve pretty well mastered red chilis so the least several years I’ve been working on green chilis. Lamb would probably be better as a green chili than a red chili.

    For green, my typical ingredients are fresh green chili peppers: Anaheim chilis, some poblano, a few jalapenos, a serrano or two (or 4 or 5) depending on the audience, tomatillos, a bit of cactus, green bell pepper and a bit (or a bunch) of cilantro. Everything is seeded and deveined. That’s my base.

    I usually make green chili with pork, but I’m thinking it would work very well with lamb. Beef green chili? Not so much. Beef is better as red chili.

    Main point is that I’m make green chili milder and more along the lines of comfort food rather than zippy. That speaks to pork or lamb. Red is zippy, though the way I make it all the heat sneaks up on you rather than smashing you in the mouth. That’s more for beef or venison or exotic meats.

    Never did try ostrich chili. Had a buddy who raised them for meat and ostrich was just too darn good grilled to mess with otherwise.

    I’m eager to see what you come up with for lamb chili.

  9. Another Ian says:

    HR

    Not as chilli but armadillo (tatu) is in demand in Brasil. The warning is that it is greasy and apparently bulk eating has a similar effect to paraffin oil

  10. andysaurus says:

    Thank you E.M. for your continued support of the Australian economy and true free trade. As a pensioner, I was given a $750 support payment by our magnanimous government this week. I am pretty sure the intention is to stimulate the economy, so I immediately invested over half of it in Australian Shiraz. Like yours, about $10/bottle, but AUS$, not US$.

  11. philjourdan says:

    Hmmmmm. Lamb and ?

    Works for me! just do not tell my wife. I like a tart Port with my lamb however. Just tell my wife it is chicken. :-)

  12. philjourdan says:

    @H.R. Do you do take out?

    I concur with your post, but am hopelessly addicted to Chili (I use to work for an outfit that had a presence in a DC that did a chili cook off every Halloween. And I managed to find an excuse to be out there ever Halloween!)

    I had a boss who did RS Chili, but not when he got to VA. Forget Anaheim (long story but too mild for me). I like it hot. So do you deliver? :-)

  13. E.M.Smith says:

    @Andysaurus:

    Somewhere in Oz there is a clan of Sumner folk who are “my people”.

    Mum was born in the UK daughter to an English Merchant Marine sailor (3 generations of Joseph Sumner sailors… my sister has their log books, I think…) His brother was also an English Mercsnt Marine sailor. But on a trip to Oz, decided to stay. So somewhere down under there is a tribe of Sumners that are my family. How can I do anthing but support My Family?

    Mum’s Sister moved to eastern Canada. So another pod of us is Canadian.

    What can I say? I’m fundamentally a British Empire Clan member. We’re scattered over at least 3 continents That I Know Of, in the immediately prior generation. Spouse has both US and Irish passports. I qualify for British (and would get it were they not so crazy woke at the moment,,,)
    My People are scattered across the Empire.

  14. jim2 says:

    I’m happy Australia has beaten down the virus for now. But unless you can live in isolation forever, it’s bound to pop up again. However, the longer you can continue this, the better treatment techniques will become. If you hold out until a vaccine is perfected, more the better. Looks like we in the States are going for herd immunity. I’m thinking that point is only a month or two into the future for most of the USA.

  15. billinoz says:

    The ‘Nero d’Avola’ is marketed under the name “The Indigo Organic Grape Growers Collective”
    http://www.ioggc.com.au
    A new brand to me that I’d never heard of before this drop.

  16. Timster says:

    Just put a lamb shoulder on the BBQ. 2.5 kg (5lbs), white wine, Olive Oil, Thyme, Salt & Pepper. Will slow cook at about 160 for 4 hours. Serving with roast parsnip, carrots, potatoes and some wine (yet to be decided)

  17. H.R. says:

    Rats! If I was in the neighborhood, I’d somehow manage to “just happen to drop by” in about 4 hours, Timster.
    ;o)

  18. Another Ian says:

    E.M.

    Thinking about your finding that grass fed lamb is high in omega-3. Seems the same for beef.
    Yet in about 40 years around rangelands, rangelands animal nutrition and rangelands education I’d never heard that. Even via red meat promotions. Nor had a vet friend with similar experience. Yet our local (younger) pharmacist had.

    But I guess it wouldn’t sit well with a “red meat bad promotion”.?

    Room for a few “Why’s” in there

  19. andysaurus says:

    @E.M.Smith you have more of the Anglosphere in your blood than I do, but I feel very much a part of the same tribe. My father was born in Hungary of Austrian parents and my mother was born of a Yorkshire mother and a German father, but I never felt anything other than an Englishman, until I emigrated to Australia. I worked in Botswana for three years and one of my brothers lives in Kuala Lumpur, both places (by my observation) have benefitted from their British associations. No matter what is taught in schools nowadays, there are few places touched by the empire that haven’t benefited from the experience.

  20. Timster says:

    @HR …. Maybe next time

    … and as long you are not any of the “riff-raff” from Melbourne :-)

  21. H.R. says:

    I’m a bit further out than Melbourne. It would take a while to drive to your neighborhood from the Midwest U.S. My GPS has a route mapped out to the tip of South America, but then it goes fuzzy. The little voice keeps repeating, “Recalculating… recalculating…”

    And I’m certainly not riffraff. I was taught to keep my pinkie out when swilling beer, even if it’s my 8th or 9th beer. (Confession: I tend to forget ‘pinkie out’ after a dozen beers or so ’cause it’s all fingers on deck to grip the barstool.)

  22. philjourdan says:

    @ANother Ian – thank you! My life has gotten zooey since the country was shut down and I had not noticed Pointman being absent (when you are at home 7 days a week, a lot goes unnoticed). It was a truly inspiring return!

  23. philjourdan says:

    @Timster – I am with HR, but even farther out. Do the straits of Magellan ever freeze over? If not, do they run ferries to Antarctica?. Otherwise, I fear it will be a slow boat over. Since planes are not flying.

    The lamb looks delicious! (but my wife hates it – she is the daughter of a cattle ranch foreman – and you know how that rivalry goes).

  24. Timster says:

    @HR – Smiling while I think about swilling beer with an outstretched pinkie!
    @Phil – The world has grown considerably larger (timewise) for travelling, that’s for sure. And even if you could get a plane here, its expensive and you have a two week mandatory stay in quarantine at your cost.

    We would have to plan well ahead for the BBQ and Beers, and maybe setup a GoFundMe page to finance it. Surely that’s a worthwhile venture for which to seek investment??

  25. philjourdan says:

    @Timster- Definitely!

    They say waiting is half the fun. I guess we will find out.

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