Grilling
Saucing
Late Autumn, and the weather is summery. Barbecue a few lamb chops and set them in a sauce of fresh plums from the orchard, just over the wall. Bake scallop potatoes on the grill, and by the time this is done, the autumn sun is setting and it feels great to have this hearty meal inside.
The lamb is local from Talus Wind, which is supposedly from nearby Indian Reservations. Their lamb is always high quality.
This cut, the rib chop, however, has less meat than the loin chops and is more per pound (probably because there is less bone). These chops were great, but we wanted more than one. And we feel like one of the loin chops is enough, because it has the tenderloin side and the meaty side. This one seemed to be all meaty side.
The scallop potatoes worked well with the lean amount of meat, and both went very well with the wine from the Garagiste. Likely our cost was around $20 shipping and all included.
Wine Notes:
Domaine de Brondeau Lalande
Bordeaux Supérieur 2018
color: ruby
smell: cherries, red berries,
taste: same as smell, smooth, medium acidity