Lamb chops with sautéed potatoes and salad

This was dinner last night, dead simple and delicious.

The chops had been marinated all day in olive oil, lemon juice, roasmary and black pepper and then griddled until the outsides were nicely browned but the insides still pink and tender.

The salad was sliced tomatoes with basil and sea salt, rocket and a lemon, balsamic vinegar and olive oil dressing and the potatoes were new ones, thickly sliced and sautéed.

Nothing really difficult about any of it, but so satisfying to eat.

We drank a southern French red with it, a Coteaux du Languedoc blend of Syrah, Mourvèdre and Grenache that worked so well with the lamb.

Mourvèdre is an interesting grap variety, originally from Catalonia, but possibly introduced there by the Phoenicians. It is also known as Monastrell in Spain and Mataro in Australia, where it produces some powerful wines. In France, it is usually used in classic southern blends, like Châteauneuf-du-Pape or in the Côtes du Rhône appellations, but is used also in Bandol AOC wines, where it is the star, with small amounts of Syrah, Grenache or Cinsault also being permitted.

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