Australia is a bloody big place. And while America is larger in land mass (only because they cheat and count Alaska) unlike America, over 70% of Australia is outback or desert and 85% of our population lives crammed within 50 kilometres of the coast line.
So I guess you might be wondering what do we do with all that land we cant grow anything on? Well we shove sheep on it. Lots of sheep. There are more sheep in Australia than people. So we raise cute sheep and sheer them for the wool and then because we don't want them to get together and plot to take over the country we eat them. In fact Sunday lamb roast is practically our national dish. Along with Lamingtons.
This weeks Pinterest recipe challenge involved lamb. I'm a huge lamb fan, and I love feta too and because this dish had red and green and yellow colours in the recipe I could kid myself I was eating actual salad at the same time.
 |
| Lamb Stacks with Mint Relish Recipe |
I followed this recipe exactly and even used mint from my own garden. I also roasted a yellow capsicum because I couldn't find any that came in a jar. And I mooshed my feta into the dressing so it was even more delicious. LOVED this recipe. It was a perfect dinner for a warm day, and took all of 10 minutes to make. That's my kind of dinner.
The tribe has spoken. This one is a keeper!
I went list in hand to not one but three stores and no lamb..in the Midwest America there are plenty of lamb but not enough to sell lamb to eat I gather. I have this recipe saved as I really want to make it so will continue my search as your review makes me want to try it even more :)
ReplyDeleteGreat post! Love your commentary! It does look like a delicious dish. I'm happy there is lots of Australian wool - it keeps my needles clicking.
ReplyDeleteLove lamb! Looks like a great recipe but will probably wait for nicer weather. Could be a very long wait!
ReplyDeleteCan you get your tribe to speak to my tribe because it looks great and I can here my tribe plotting already. The only thing I get peeved about with lamb is the price of cutlets $40.00 a kilo (in NSW)for something that has more bone and fat (the best part especially when burnt) than meat. Louise
ReplyDeleteThe Lamb Promotion brigade will be firing that bloke they use at the moment and putting you on the payroll soon !!
ReplyDeleteGlad you found a good one this time. I go and have a look at the recipe now!
Cheers
I will reiterate.....I.have.the.Oreos (have put them in my checked bag to keep them safe....until we land anyway!
ReplyDeleteI'm going to make this tonight. I was going to make it yesterday but things happen and the lamb didn't!!!!
ReplyDeleteLooks delish. I'm going to put it on my to do list, to make list. Thanks for being the taster.
ReplyDeleteOh and did you actually eat the green stuff or is it there for decoration?
ReplyDeleteYum! I would never have though of topping lamb with a feta dressing. I'll pass this onto the cook of the household.
ReplyDeleteAt the risk of repeating myself LOVE Lamb and this one looks so yummy and fresh. Just the mention of Lamb Roast sent the juices flowing...my fav.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteOh, yum! 10 minutes? A keeper, for sure!!
ReplyDeleteCan't wait to check out the recipe! Maybe I would use ground lamb patties in place of the steaks. I always see sheep, just never in the grocery store! I do love me some lamb, though! (And feta, but who doesn't)
It's a good plan to take care of the little buggers on a Sunday, they have a tendency to roam single track highland roads in a most inconvenient way! Shame I don't like the taste...
ReplyDeleteLooks lovely though!
Lamb is almost impossible to find in the midwest US. Your version looks yummy. Glad you found a winner.
ReplyDeleteThat took 10 minutes? Wow! Amazing. I've only had lamb once and I'm not sure if I liked it or not. It was kind of a mental leap to try it. I like my meat from either a cow, pig or chicken. I'm kind of a picky eater.
ReplyDeleteSo, I'm interested in playing along with Survivor: Kitchen. I didn't sign up for this week because we're all going to eat ourselves into turkey-induced coma today. But let me know what's coming up.
xo -E
Sounds delicious!
ReplyDeleteHugs
The lamb was good...but the surprise was how much I liked the capsicum/fetta mix. The disappointment was my mint died a few weeks ago and I had to buy some...that is akin to having to buy lemons cos the bloody tree produces two a year...then I forgot to use it! Still all good and DH was very impressed. Bring on next weeks receipe...you have created a monster here...and NO I am not cooking with Oreo's not all of us have a cookie dealer!
ReplyDeleteYum! Shay, you have made my mouth water :-) I love your survivor kitchen - and I have to confess, I'm becoming a bit of a Pinterest addict too!
ReplyDelete*hugs*
Tazzie
:-)
I don't think I have ever tried eating lamb. I am not sure why. This does look good though.
ReplyDeleteI like lamb but like the previous poster, have damn little selection when it comes to cuts. And I'm sure I've never seen mutton in any store.
ReplyDeleteThis recipe made my mouth water! Glad it was a thumbs up. Marg's was gorgeous too.
If I ate lamb, I would so try this.
ReplyDeleteHave just found your blog and am so delighted. Your blogging style is a scream, thank you.
ReplyDeleteI was just wondering if some poor souls, other than us Aussies think that Lamingtons are associated with sheep?
food for thought.
Have a great Christmas.
I’d have to check with you here. Which is not something I usually do! I enjoy reading a post that will make people think. Also, thanks for allowing me to comment!
ReplyDelete[url=http://cheapjordans2013.0fees.net/]cheap lv outlet[/url]
[url=http://jerseys2015.a0001.net/]Cheap NFL Jerseys[/url]