Friends Of Australia Friday Lamb & Spuds

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

Tonight I made a lamb and spuds dish.  Into a large cast iron skillet, put one medium red onion, diced.  Saute it in a bit of 1/2 and 1/2 butter and olive oil.  When starting to become translucent, add about the same amount of cremini  mushroom dice.  Saute some more until it’s all almost finished.

Then I added one pound of lamb mince / burger, in olive sized bits.  Let that all simmer for a bit, turning to cook evenly from time to time.  Sprinkle on salt and pepper to suit your taste, and I added a sprinkle of garlic granules (not too much!  Light sprinkle!)

As that finishes, turn on the oven to 425 F to preheat.  I added a box of Betty Crocker 3 Cheese potato mix.  These are slices of dried potatoes and a cheese powder packet.  You boil 2 cups of water, add 2/3 cup of milk, mix in the powder packet and put it, plus an optional tbs of butter in the pan.  Then add the dry potato slices.  Mix it all together and set it in the oven for 25 minutes.

This is a bit heavy on the lamb, and you could make it with two boxes of spuds for a more potato in cream sauce effect.  Or just use 1/2 pound of lamb.

Once again I had the Little Penguin wine, but this time the Shiraz Cabernet blend.  It is just a really nice wine.  I get it for $5 a bottle at the Bargain Market.  IMHO, you can’t beat it.

What can I say?  It’s all just so YUM!

In Other News

The USA is moving military assets closer to China.  India is loading up their LAC area with troops and more.  Japan is in the China Grill over islands.

Is China trying to start a war?

I noticed that paper goods were back to “only one to a customer” at one grocery store, and chicken prices are staying a bit high.  I’m wondering just what is happening in crop production.  China is still flooded and buying what it can from all over the planet.

Then there’s that 28,000 folks laid off by Disney in the theme parks.  Between their disaster of Mulan and a tendency to WOKEify Marvel, are they trying for a “Get Woke, Go Broke” moment?  Then ESPN – who will want to spend money for ESPN to be plagued with Loony Lefty BLM Propaganda promoting a Marxist revolutionary movement?  Oh Well. Maybe they will learn, in time, to do business and avoid political advocacy.

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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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3 Responses to Friends Of Australia Friday Lamb & Spuds

  1. H.R. says:

    @E.M. – ‘Tis a shame that Mrs. H.R. doesn’t like lamb. I wrote a few weeks ago that I did manage to get her to eat a couple of the T-bone lamb chops.

    Anyhow, I have a dozen-plus boxes of the dehydrated potato-bakes of various sorts that they were dumping last year due to the ravaged potato crop. We had a nice discussion on that. It appears that recovery from that poor year is OK/so-so as potatoes are widely available, but definitely a bit higher this year. All in all, not too bad though.

    Anyhow, I am getting ready to use up my stash of au gratin-scalloped-shredded-whatnot boxed potatoes and I’m going to go with ham instead of lamb, which is out of the question here at the H.R. household.

    I also scored some sweet Italian sausage (not mild, but sweet, as there is quite a difference) that I had planned to use much as you did the lamb burger. And I know I’ve seen recipe versions of what you did using hamburger.

    It’s all good. Can’t go wrong no matter which meat you have on hand.

    The only thing I’d add to your version is a bit of real grated cheese over the top – maybe cheese plus bread crumbs for a cheesy crunch – before popping it into the oven. But all that is doing is gilding the lily. It’s plenty yummy without the real cheese booster.

    Oh! Oh! Oh! – And since you’ve mentioned you have some vegans and veggies in the clan, I’m thinking that maybe using asparagus spear tips or small broccoli florets instead of a meat. So a veggie version should be pretty gosh doggone good, too.

  2. E.M.Smith says:

    @H.R.:

    Well, the vegan kid moved out a few years back after getting married, and the spousal sister who’s vegan has basically not visited for the 9 months of the Chinese Plague (nor have we done dinner there in a long while), so vegan has basically left the building… Personally, for a vegetarian spin, I’d likely go with a lot of extra mushrooms as meat replacer and you would need a bit more fat (olive oil or coconut oil). There is “vegan cheese” substitute, but I’d rather do the “ovo lacto vegetarian” and use real cheese…

    The vegan family members would not use the box stuff as the cheese powder is of animal origin.

    From my POV, most any meat ought to work, but with emphasis on the more strongly flavored. But you can’t go wrong with “meat and potatoes”.

    Per cheese topper: I regularly do that with tuna noodle casserole and similar. Thought about doing it for this one, but the only slices I have ATM are Havarti and I’m not sure how it would do on this dish, so skipped it. I do have some “Mexican shredded cheese”, but wanted to save it for salads and omelettes ;-)

    But yeah, cheese topper is an improver.

    I had a side of peas with this, and mixing a bit together was nice. I could see adding a bit of some legume to the mix as a ‘one dish meal’. Also a side of crusty bread is nice ;-) We had red seedless grapes for desert and they cut the richness nicely.

  3. H.R. says:

    Good call on omitting the Havarti. I can’t see that working well at all.

    I knew the boxed dinners wouldn’t pass muster with the vegans, but a veggie version would be a hit with the veggie wing of the Smith clan.

    The mushrooms are a great idea. I’m going to tuck that idea away for use with bacon crumbles and onion, perhaps green onion. Put the white part of the onion in at the start and add the green bits near the end. Leeks would work well, too.

    I’ll be having some fun seeing how many variations I can come up with as I work my way through the boxed tater supply.

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