Insta On The Lamb
Reading about Insta’s Lamb Stew got me hungry and made me want to try his recipe. It’s 23º degrees outside and this stew sounds yum. More importantly, it gives me a chance to indulge in New Kitchen Pørn!
C’mere, Fluffy…
So, following his rather spartan recipe (which I like, btw, as it allows for lots of artistic interpretation) and conveniently having several pounds of boneless leg of lamb in the freezer I defrosted Fluffy and cubed her and got a little browning action going on
I rinsed the spudlettes in the new deep stainless steel sink
Mmmm, Fluffy sauteé
Hey! Where’d this come from? Well, can’t let it go to waste
a leetle on-yon
Some browned, salted, peppered and paprikaed (?) Fluffy
My, what a handsome pair standing so proudly on that living Gaia flesh!
Into the Crockpot of Death rode the 700…
(I added some fresh sage in lieu of fresh thyme because, well, I had some)
Gratuitous Kitchen Pørn shot of the tiled backsplash! and Guinness…and wine…
Oh Guinness! How can I pour thee into something other than me?
Must…
Be…
Strong!
That was one of the hardest things I’ve ever done. My sole consolation is that those two cans were part of a four-pack.
Fluffy, I hardly know ya’ now!
And now we get to wait for 8 hours!
The house is starting to smell yum already!
Now where are those other two Guinnae…
Swill Food and Grog | Mr. Bingley | 
February 3, 2007 4:14 pm
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When I lived with a family in Devon they did this with beef and ale – called it Yorkshire Beef. Before serving it’d be topped with cheese croutons. I agree – yum.
No cheese croutons, but I do have a loaf of garlic bread at the ready!
I don’t believe I have ever eat lamb before. It just wasn’t something Mom made at the house. But it does look good.
Nice Pr0n shots though!
Wunder, really? Next time you’re up Joisy way we’ll have a lamb-a-thon. Nice big lamb loin chops! Oh, and ground lamb makes the best burgers!
Thanks, now mouth won’t stop watering…BRILLIANT!
Sounds delicious. Looks delicious. Now I’m hungry…
Brian, at least you’re not tormented by the smell in my house! I’ve still got a few hours of torture before I can eat…
Great to hear from you, Kathy! Sis and I were concerned after those tornadoes that ran through your neck of the woods!
I get to slaughter 2-year old rams a couple times year with hind quarters dressing out at 5 to 7 pounds (not the french cut). I just split the backbone to the hips and get 2.
Place the outter (fatty) part of the leg up in a large pan in a pre-heated oven at 350F for 30 to 40 minutes. Remove and put in face down as many split potatoes as will fit(the largest you can find). Return the leg. Cook for 1 1/2 hours more or less depending on how far done you want it.
Don’t waste time with a salad or any other crap unless you have too many people. The spuds come out like huge french, err American fries.
If I had Uzbek vodka I’d use that as the side dish.
If you are taking it to a picknic cover the leg in tinfoil and wrap in towels. I put that in the bucket with the potatoes in another pack. It will be perfect for up to 2 hours….
I would have browned the lamb in batches — the sweetness of lamb enjoys an extra brown crust. Don’t forget to deglaze the pan with some of the Guinness, otherwise your putting good stuff in your dishwasher. The recipe is very much like a Flemsih carbonnade and your crock pot idea makes it easy to do, too.
I think the Red Truck will go very well with this dish. Drink it fairly often myself. Another successful way to mix the flavors is to cook the lamb in water, eat it while drinking the four Guinesses and then jump up and down to mix.
Lucky you!
I would have split the difference between sage and thyme. I think the flavor of rosemary goes perfectly with lamb.
I did use thyme and rosemary, but the only fresh spice I had was/is the sage.
Sounds great and I mean to try it sometime. But for tonight, it’s pork chops.
Sadly, Bob, it’s looking like the Red Truck will not survive until mealtime.
It’s taking a long time for this to cook, and in a spirit of cooperation and brotherhood with my cooking method I am trying my darndest to get crocked…
serfer, I may try a variation on that, as it sound pretty yum. I think I’d grill the boneless leg for a little while and then transfer it to the pan as you describe. Didi I say yum?
Surely this is mutton, not lamb.
(Call me a stickler.)
Looks superb, whatever it is!
I too tried Glenn’s recipe. Somehow yours looks better – maybe it’s the kitchen! That ’75 wine is a winner, though, isn’t it? We’ve got several bottles calling to us along with some beautiful Rodney Strong cabernet…
Hehehe. I’m not quite sure it makes a difference to Fluffy!
It was a boneless leg of Australian lamb that I bought at Costco.
What is the dividing line betwixt lamb and mutton, btw?
I have gotta try this recipe, especially with all of the Yuengling Black and Tan I have on hand.
Thanks Lizzy! We loves our new kitchen. It really has made the house lurverly.
I haven’t opened the ’75 yet; I’m just polishing off the last of the Red Truck as I type. I picked up a few bottles for only $20 at Whole Foods, and I may go back for a full case.
The Rodney Strong is quite yummy, as well!
Lamb: under one year old.
Mutton: older than lamb.
Fluffy looks delicious, whether stewed or not!
As for the kitchen… countertop, sink and backsplash are gorgeous. But that crockpot seems so out of sync! Time to get a stainless steel one to go with your otherwise envious (envied?) design savoir faire!
Hi V. Kate,
The crockpot is 20 years old, a wedding present. Still works fine, though.
Yeah, as my lovely bride said we really can’t part with the crockpot.
We are quite tickled with how the kitchen came out.
Pity we had to sell daughter for medical experiments to pay for it!
Thanks for the info, Mrs. Burns!
Looks delicious, Mr. Bingley!
Thanks for the recipe. Have all the ingredients, plus a few, and Fluffy is heading for the pot now. Adding some more onion, garlic, rosemary, thyme, and basil with a few bay leaves, celery, and a touch of Worcestershire. Will be serving a McWilliams Merlot with it. The extra two Guinnae will suffice to get me through the wait while watching the FBR Open.
I think that sounds perfect, Jim. If you haven’t already done so You might consider only 1 1/2 Guinnae for Fluffy, as the moisture doesn’t burgle off in the crock pot.
Is that a Wüsthof Santoku knife with a hollowed edge I see?
I love mine (although I’ve got the little 5″ because I’m a ‘rocker’ and use the massive chef’s knife better).
Yes, it is, Robb, you keen-eyed fellow! I love it.