Friends Of Australia Friday Roast Leg’O, Baked Potato Topped & Rosemount Cabernet

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

The Tucker

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”?

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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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16 Responses to Friends Of Australia Friday Roast Leg’O, Baked Potato Topped & Rosemount Cabernet

  1. beththeserf says:

    Thx EM for yr Friends of Oz yummie dinners. Somethin’about roast lam and baked potatoes. Now with beef sausages fried in the pan it’s mashed potatatoes, and griled or baked fish, potatoes au gratin…

  2. E.M.Smith says:

    I do a sort of rendition of “Bangers & Mash” where I fry up Polish Sausages (as ‘medallions’ or sometimes sliced lengthwise) then onto a plate with a pile of mashed, buttered. I really like it ;-)

    Also been known to put them in boiling water and in a bun with sauerkraut and mustard…

    Fish? Oh I do it fried, baked, sautéed, raw (sushi – I’ve made my own sashimi…) butter poached, you name it. Fish ‘n Chips is one of my all time favourites. Then a potato-au-gratin with ham bits in it is another of my “go too” meals.

    But we don’t get Australian product here for those dishes (or none that’s marked that way). Except maybe Lobster Tail. The whole lobster tends to be East Coast with claws. The Pacific lobster, having dinky claws, is sold as tail only. Maybe I need to find some from Australia as a change up?

    I suppose I could branch out into other Australia Recipes even if they didn’t support the Australian economy against the Red Peril via buying actual Australian ingredients to make it… Perhaps Bangers & Mash with an Australian beer side is good enough?

  3. H.R. says:

    @E.M. – I vote to keep it, no matter how repetitive your vittles & fixin’s become. Here’s why…

    You should note that this thread is a jumping off point for all of us to post what we’re having for dinner. I don’t think anyone of us regular posters here post our dinners every time – in fact, I know we don’t – but most have contributed, as the spirit moved us to share our own Friday dinner plans or recipes that came to mind as a result of your post.

    And politics come up but they are largely Oz-centric. The Friends of Australia post are W.O.O.D.s. with a heavy Australian accent.

    So yeah, a lot that winds up here could go on a W.O.O.D., but it seems to me the Aussie Chapter of the Chiefio’s Blog is more inclined to air their Dodgy Proceedings here on a F.O.A. Friday post.

    My 2¢.

  4. beththeserf says:

    … Also been known to put them in boiling water and in a bun with sauerkraut and mustard…
    Say, E.M. Can I come ter dinner, can I? :)

  5. YMMV says:

    Oz has had its fifteen minutes, you have made your point. Oz should think about it. But I expect them to plunge deep into the Climate Change scam shortly. There are other victims of the CCP too. Can you do Malaysian?

    More Mexican!

  6. E.M.Smith says:


    Sure, anytime…. just have to find it ;-)


    Mexican… now there’s an idea… wonder what the CCP vs Mexico politics looks like…

    COMMON Meal for us: Quesadillas of various sorts.

    Spouse: Take a large (10 inch) tortilla (I get the ones with NO hydrogenated oils) and lay it on a plate. Put the 12 inch cast iron skilled on the burner on high. Pile cheese shreds of various kinds on 1/2 of the tortilla. Sometimes add: olive bits, SMALL dabs of canned refried beans (La Victoria brand IIRC), and not much else. Fold in half, take plate to pan and slide folded tortilla in. Turn heat down to medium. Flip after a minute or two when the cheese is starting to soften but before it is starting to smoke / blacken. Flip back a little later (basically you are looking for a tan brown on spots on the tortilla). When nicely colored, remove from heat, cut with pizza cutter into 3 wedges and use a spatula to put it back on the plate. Serve.

    Me: Same basic thing, BUT I add a good bunch of squirts of Taco Sauce on top before the fold. Couple of different brands as long as it has some bite. Also I use bigger dabs of the beans

    I’ve also used leftover mushroom / onion saute in them and that’s yum too! Just cut back the beans enough to have room for them. Sometimes I’ll make them with “just cheese” as a more traditional thing, but that’s rather like a very flat grilled cheese…

    Sometimes, too, I’ll add fine chopped onion bits. Depends on if I have a bit of onion left over in the fridge from some other meal and want to use it up. I think it adds something, the spouse not so much… Basically, if it will go in a burrito and doesn’t mind being hot (i.e. not salad) it can go in these.

  7. Power Grab says:

    I like my cheese enchiladas better than any others I’ve had, but they’re a lot of work.

    Take a package of corn tortillas (floppy, not crispy).

    Depending on how hot (spicy) you want the sauce to be, use enchilada sauce (I usually use red, but I have been known to cut the heat with a small can of tomato sauce for the wimpy visitors). I’ve never made them with green sauce, but I imagine you could.

    Take some dried minced onion (maybe 2 tablespoons) and re-hydrate it: I put the onion in a small sieve and let it sit in a small bowl of water that the sieve supports itself on. (Mine is yellow plastic, has a capacity of about a half cup, and has a long handle on one edge and a little tab on the opposite edge.) When the minced onion is not dry anymore, just lift the sieve out, dump out the soaking water, and set the sieve back on the bowl to drain until you’re ready to add the onion to the enchiladas.

    Take a generous amount of grated cheese. My ex used to prefer colby. Then I migrated to colby-jack. Just use whatever you like. There are some nice pre-shredded mixes that are intended for use with Mexican food. The amount depends on how big the baking dish is that you plan to use. I usually use my 9×11 inch glass baking dish and use up 2-3 cups of shredded cheese.

    Use a small or medium size frying pan that is big enough for the tortillas to lie in, and put most of the enchilada sauce in it. While you have it on low-to-moderate heat (you don’t want to burn your fingers), dunk each tortilla in the sauce for a few seconds. Flip it if you want. The idea is to get it wet enough to not crack while you roll it into an enchilada, but not so wet that it falls apart and you can’t work with it.

    When the soaked tortilla is wet enough to manage, put it on a plate and put grated cheese on it in a strip that is a bit off-center. IIRC, I cover about 1/4 of the tortilla with the strip of grated cheese. Grab some of the re-hydrated onion and scatter it on the cheese. Then roll up the enchilada and position it in the baking dish. (Not a burrito roll; just a simple roll.) Lay it in the dish so it doesn’t unroll while you do the next enchilada. That usually means you put the open edge on the bottom so its weight keeps it in place. Put each enchilada in the baking dish so it helps keep the first ones in place. Put them in snugly together.

    After you fill the baking dish, take the rest of the enchilada sauce (I’m assuming you had enough that you didn’t run out) and pour it over the enchiladas in the dish. If you have grated cheese left, sprinkle that over the top, too. Onions, same. You just want to treat that last bit as a topping, not bury the entire dish in goo.

    IIRC, I bake them uncovered at 350 degrees F for maybe 30 minutes. I like the cheese to be well melted, and the cheese on top just starting to think about getting tough. Just let the enchiladas get dry enough on top to be less like pasta-and-sauce and more like red doritoes.

    I like them best freshly baked, because reheating a cheese-filled leftover can be dodgy.

    When I do a whole meal, I like to also serve refried beans and Spanish or Mexican rice. Maybe something with crisp lettuce and fruit as well. I guess you could serve chips and dips if people have to wait for the enchiladas to cook.

    If you have a really big crowd to feed, you might add a big taco salad. The first time I offered My Taco Salad to some guests, they were like, “OK…whatever.” But when they tasted it, they were ready to put it at the top of the list they want me to make when they come back for a visit. My young’un asks for it every week.

  8. u.k.(us) says:

    All I have is the Cabernet, but what the heck, I’ll make a go of it :)

  9. E.M.Smith says:


    Thanks for the enchilada recipe, Ill likely “give it a go” but with “other than corn” tortillas as I have a corn problem… But I’ve wanted to try making millet tortillas (like my millet bread alternative to corn bread) so this is an opportunity ;-)

    Yeah, taco salad is one of my favorite meals too. I even have the little fluted metal pans to bake the tortilla into a shell ;-) Then fill with beans, rice, meat-mix, and top with cheese, olives, lettuce, guacamole, radish slices, etc. etc…. Hardest part is making the meat mix ;-)


    Everyone can do their part. I admire your contribution! ;-)

  10. philjourdan says:

    Ever done potato boats? You bake them the way you did (the right way), then do the tater exercise, but then scoop out the innards into a mixing bowl. Mix with butter, cheese, (flavor to taste) and bake for about 30 minutes. Remove from oven and then put the innards back into the skins and cover with cheese.

    My grandmother used to make them for us. I miss them.

  11. Annie says:

    We used to make those!

    I enjoy these posts even if I don’t always comment. I haven’t roasted a leg of lamb for some time; thinks, time to have one again; I usually stab in slivers of fresh garlic and toss in a few sprigs of rosemary. With it we have roast potatoes (par-boiled and then coated with duck fat and a sprinkle of salt and possibly some oregano) and plain boiled carrots, broccoli, green French beans. Sometimes with it we have roasted vegs; carrots, onions, garlic, mushrooms, pumpkin, sweet potato. OH likes mint sauce on his lamb (I loathe the stuff although I love mint itself and use it in some Cypriot dishes).

  12. Nancy & John Hultquist says:

    Ever done potato boats?
    There may be a regional thing going oh here.
    We have always called them “Twice Baked.”
    With a quick search, I did not find a difference or an explanation.
    Either brings up similar images and recipies.

  13. Power Grab says:

    @ EM:

    Millett tortillas…hmmm… I wonder if they will stay real grainy, or get a bit mushy. If grainy, would you mix it with some regular flour???

    I’ve only had millet cooked in a saucepan (like grits?)

    I’ve only had grits twice that I can remember. The first time I made them myself and couldn’t see what the fuss about them was. The second time I was at a bed-and-breakfast in the South where they knew how to make them taste divine!

  14. philjourdan says:

    @Nancy & John Hulquist – I have heard them called twice baked potatoes as well. But my grandmother always called them potato boats, so that is what I cal them. I understand it is the same thing. But Potato boats sounds more snobbish. ;-)

    @Annie – I am glad I am not alone. I just miss them. As it is just the 2 of us now, too much trouble to make them. But I may just because the subject came up!

  15. E.M.Smith says:

    I’ve not made potato boats, but I’ve eaten them ;-)


    Millet can be cooked whole like a grain, or you can get millet flour that’s rather like the corn used in corn bread. It makes things that are similar in texture to the corn equivalent, but with a different basic flavor.

  16. another ian says:

    An Oz plug for the good fats

    “Australian of the Year ophthalmologist blasts flawed Dietary Guidelines”

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