Monday, June 18, 2007


= Return Of Techie Son! He arrived home last night, and it was so good to see his smiling face. He even was good natured (after a long flight too) when I told him his room was temporarily without his big table.

When he rang from Sydney I asked him how he felt about being back in Australia. He said when the plane was coming in from Sydney he got a little teary eyed, and I thought Oh no, he wants to go back to the U.S. But he said it was because he was really glad to be home again, and that warmed a mother's heart no end.

It's wonderful to hear the boys' laughter and kidding around with each other. They are so close, despite being very different from each other. Now they are both planning to do a beginners Greek course together, which is great. I might be able to brush up on my very rusty Greek too.

Today I'm cooking one of Techie Son's favorite meats, rack of lamb. I know I've posted some lamb recipes before and I was surprised at how many people in the U.S. commented that they hadn't ever had lamb! But lamb is big in Australia, and we eat it often. Here's a simple recipe from The Australia the Beautiful Cookbook, Techie Son was able to make it when he was still in primary school:
Rack of Lamb Bendigo*
Rack of lamb (4 rib cutlets per person)
1 tsp grated ginger
1 clove garlic, crushed
2 T. soy sauce
2 T. dry sherry
1 T. brown sugar
1 T. honey
1 cup chicken stock

Trim as much fat as possible from lamb and place in baking dish, fat side up.

In a small saucepan bring remaining ingredients to a simmer and pour over lamb. Bake for 50 minutes at 350ºF (180ºC). Serve with rice.

Note: the marinade makes a generous amount, so those ingredients could be halved.

From The Australia the Beautiful Cookbook

*Bendigo is a large town in Central Victoria, and was a major site of the mid-19th century gold rushes.


Peter said...

Sounds like a good recipe Val, but lamb has got so dear lately I haven't bought it.

Granny said...

Lamb is a little dear here too but I bet a pork roast would work almost as well.

Miss Eagle said...

I know a good recipe when I see one. Used to love rack of lamb and crown roast of lamb - but these days I'm mostly vegetarian. The thing that would have made it taste the best (apologies for sounding smalzy) is that it was cooked with a mother's love for a beloved son. That will make any good recipe taste better.

Blessings and bliss

lindsaylobe said...

Hi Val
Well I could imagine you’re delighted to have your son returning, has it been 6 months or more since he left for overseas, just as you did many moons ago. I agree with your sentiments in relation to lamb, I don’t think there is no finer meal on planet earth , but fillet steaks from King Island beef rates very close behind !!Your bendigo lamb recipe makes my mouth water !!
Best wishes

Sonia A. Mascaro said...

Hi Val, I am glad you are so happy! Sounds you all had a great time! All the best to Techie Son!

Jeanette said...

Hi Val,Wonderful to have your Son back home after being away for 6 months,and his favorite meal Yummy.. 3 guesses what i cooked for my dinner tonight, Yep I had rack of lamb with mint jelly and roast veg. Ideal roast for one.
But I must say im going to try your recipe when i have visitors.

Annette said...

Welcome home Techie Son!


Kerri said...

Greek...interesting choice of lanquage. Are they planning a trip to the Greek Isles? I can imagine your joy at having your son home, and am glad he's happy to be back on home soil.
Gosh that lamb sounds delicious. Lamb isn't easy to get here, but I have a couple of breasts of lamb left in the freezer so I'll be trying this recipe. Thank you!
After growing up with lamb as a staple meat, it has always amazed me that lamb isn't eaten much here. These yankies don't know what they're missing. Kylie and Ko had it at their reception (as well as BBQ chicken) and it went over well.

Merle said...

Hi Val ~~ Glad your son is safely home and happy to be. Recipe sounds great and is one I will try for sure
Thanks for your comments about reading Ann Landers in the US.
Lucky you to still have your Dad.
Take care, Val, Love, Merle.
No footy this week - maybe this is a good thing!!!

Cris said...

Oh Val, I hardly have lamb here because I didn't have good experiences in the past, but just once I had a very good one, it was a lamb barbecue!