Comments on: Rosemary Lamb Chops with Sautéed Potatoes

By: Stephen

Stephen — Thu, 05 Feb 2009 11:08:39 +0000

I was wondering about the wine matching afterwards. Sometimes we try to match wine to the food, but as Kerri said we just drank whatever was open at the time this time round.

Because of all the rosemary, I was thinking something red but herbaceous – something like Chinon maybe? It also has that earthiness that goes well with lamb.

By: Kerri

Kerri — Thu, 05 Feb 2009 10:28:32 +0000

Thanks WB – I think we drank a Chilean Sauvignon Blanc with it because that’s what was open. I’ll remember your tip for next time.

It does sond like rather a lot of oil, Ossi. They didn’t stick though!

This would be a good way to cook lamb if you’ve not done it before Mrs E. It’s a very simple method,

By: Mrs Ergül

Mrs Ergül — Thu, 05 Feb 2009 01:50:07 +0000

Lamb is something I really wanna try cooking but has never till date.

Lamb isn’t commonly consumed among the Chinese in Singapore and I ain’t sure where I can get good lamb meat! I should put some effort into this!

By: ossi

ossi — Wed, 04 Feb 2009 19:59:54 +0000

Ohhh but I love lamb chops. The Greek in me loves your generosity with the olive oil ossi’s last blog post..Meyer lemon pasta with seared scallops

By: Wine Blog

Wine Blog — Wed, 04 Feb 2009 17:41:23 +0000

looks delicious! I think a glass of Aussie Shiraz would pair quite nicely with this dish! Cheers! Wine Blog’s last blog post..Still sick, but still buying wine!