It’s once again an Australia Time Friday! It’s FRIDAY!!!!
A roast Leg-O-lamb, and loaded baked potato. Simple and very nice.
The leg was “boneless” from COSTCO at about $6 / pound. Just unwrap it, make sure no paper or other stuff is stuck to it, into a pan big enough to hold it ( I use an enamelled steel ‘Mexican’ pan that’s just big enough). I season the meat with a good sprinkle over of salt, dried garlic granules, and grinds of pepper to taste. That’s it!
This time I put it in the oven at 400 F for 20 minutes / pound. Usually I do 350 F and 25 minutes / pound but I was in a bit of a hurry. The center ends up a little more red than I normally like but you get finished sooner, and the middle often gets reheated as leftovers for us anyway. At 350 F for longer it cooks more evenly though with a lest crusty crust.
In either case it is VERY yum!
For the spuds, medium large Russets, just put in the oven with about 1 hour 10 minutes left to go. I rinse them off, then poke them 3 or 5 times each with a fork so they can’t explode from trapped steam. Again, “that’s it”. No wrapping in foil or nothin’.
When the timer goes off, leave the lamb to sit while you get plates and all ready. Slice open each spud long ways (after giving it a few gentle squeezes in a pot holder to break up the insides a bit) then I’ll either cross cut the halves inside the skins, or just push the ends toward the middle enough to open up the potato. Put butter chunks on top, salt & pepper to your preference, and put “stuff” on top. Tonight it was just “Colby Jack Shreds”, but some nights we add olives, ham bits from a slice of ham chopped up, bacon similarly sliced, onion & mushroom sautee, whatever you like.
That was more than enough to fill us both, so no salad nor side vegetable was needed ;-)
The wine was Rosemont Estate Diamond Label Cabernet Sauvignon 2018. Smooth. Nice fruit and good flavour with deep rich berry overtones in a smooth, not tannic, finish. Very drinkable and a very nice match to roast leg of lamb.
In Other News?
I’m pondering ending the Australia Friday postings. I’ll still be doing the Lamb & Wine on schedule, but I’m just getting the feeling that it’s becoming repetitive. I only really cook 3 cuts of lamb (Leg, Chops, minced or burger) in a limited number of ways (roast, grilled / fried, or as a burger, burger steak or chili). Most of the variation coming from seasoning shifts, cheese or not, and other toppers (onions, mushrooms, etc.)
I’m also running out of alternative wines to review that are available locally.
Add to that the Australian News can go in WOOD pretty easily, and I’m just not seeing that there’s a lot of benefit left.
Oh, and then there’s that whole “America is gone down the plug-hole so how can WE rescue anyone at this point” problem…
So what all do you think? Keep it up, or “move along”?