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February 03, 2007

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?




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...

Posted by Mr. Bingley at February 3, 2007 04:14 PM


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.

Posted by: hcq at February 3, 2007 04:51 PM

No cheese croutons, but I do have a loaf of garlic bread at the ready!

Posted by: Mr. Bingley at February 3, 2007 05:02 PM

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!

Posted by: WunderKraut at February 3, 2007 05:22 PM

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!

Posted by: Mr. Bingley at February 3, 2007 05:24 PM

Thanks, now mouth won't stop watering...BRILLIANT!

Posted by: Brian at February 3, 2007 05:54 PM

Sounds delicious. Looks delicious. Now I'm hungry...

Posted by: Kathy K at February 3, 2007 05:54 PM

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...

Posted by: Mr. Bingley at February 3, 2007 05:58 PM

Great to hear from you, Kathy! Sis and I were concerned after those tornadoes that ran through your neck of the woods!

Posted by: Mr. Bingley at February 3, 2007 05:59 PM

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....

Posted by: serfer at February 3, 2007 06:08 PM

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!

Posted by: BOB REYNOLDS at February 3, 2007 06:15 PM

I would have split the difference between sage and thyme. I think the flavor of rosemary goes perfectly with lamb.

Posted by: triticale at February 3, 2007 06:26 PM

I did use thyme and rosemary, but the only fresh spice I had was/is the sage.

Posted by: Mr. Bingley at February 3, 2007 06:31 PM

Sounds great and I mean to try it sometime. But for tonight, it's pork chops.

Posted by: Ken S, Fifth String on the Banjo of Life at February 3, 2007 06:35 PM

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...

Posted by: Mr. Bingley at February 3, 2007 06:36 PM

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?

Posted by: Mr. Bingley at February 3, 2007 06:39 PM

Surely this is mutton, not lamb.

(Call me a stickler.)

Looks superb, whatever it is!

Posted by: Idler at February 3, 2007 08:51 PM

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...

Posted by: Lizzy at February 3, 2007 08:52 PM

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?

Posted by: Mr. Bingley at February 3, 2007 08:53 PM

I have gotta try this recipe, especially with all of the Yuengling Black and Tan I have on hand.

Posted by: Gunslinger at February 3, 2007 09:15 PM

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!

Posted by: Mr. Bingley at February 3, 2007 09:32 PM

Lamb: under one year old.
Mutton: older than lamb.

Posted by: MrsBurns at February 3, 2007 10:37 PM

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!

Posted by: Venomous Kate at February 4, 2007 12:03 AM

Hi V. Kate,
The crockpot is 20 years old, a wedding present. Still works fine, though.

Posted by: NJ Sue at February 4, 2007 12:11 AM

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!

Posted by: Mr. Bingley at February 4, 2007 12:33 AM

Thanks for the info, Mrs. Burns!

Posted by: Mr. Bingley at February 4, 2007 12:34 AM

Looks delicious, Mr. Bingley!

Posted by: The_Real_JeffS at February 4, 2007 02:02 AM

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.

Posted by: Jim Ramsey at February 4, 2007 12:37 PM

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.

Posted by: Mr. Bingley at February 4, 2007 02:02 PM

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).

Posted by: Robb Allen at February 5, 2007 03:40 PM

Yes, it is, Robb, you keen-eyed fellow! I love it.

Posted by: Mr. Bingley at February 6, 2007 07:28 AM