lamb

Lamb Jam Coming to Austin (And I’m Giving Away 2 Tickets!)

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You may have caught our love of lamb meat in my Christmas recipe post, so imagine the excitement my British partner and I had when we found out that there was a festival dedicated to celebrating his favorite, healthy protein!

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The American Lamb Jam promises tastings from 16 of Austin’s best and brightest chefs, along with some of Texas’ finest wine and beer. Here’s the star-studded list of the amazing chefs you’ll get to taste from:

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It’s all happening on Sunday, February 22nd from 3-6 at the beautiful Barr Mansion. You can purchase tickets here, OR enter for your chance to win 2 tickets from me! How? Simple! Follow me, and @FanOfLAmb, and tweet which chef or restaurant you’re most excited about sampling dishes from with the hashtag: #atxlamb. You can enter more than once, and I’ll choose a winner at random to be announced on Tuesday! May the odds be ever in your favor! 

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An English Christmas In Austin

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Have you ever roasted a leg of lamb, popped a Christmas cracker, or even made roasties? (Are you wondering, in Gollum’s voice: “What are ‘roasties’ precious?”) If the answer is: Yes, to any of these questions, then this is the post for you!

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I damn near lost my mind when my British boyfriend decided to leave me, the ex-vegan, a @#%@ing leg of lamb, and told me to cook it for our Christmas party last night. Are you kidding me?! I am not a lamb-eater, and I don’t know if I’m eating the hand of the puppeteer from Lamb Chop, or god-knows-what, and I certainly don’t know how to cook it! Needless to say, I texted him in a panic. (Don’t fret, Dear Reader, because I will tell you how to cook a 4.5 lb. boneless leg of lamb in this post.) I was kind of stuck with All British ingredients, and very little knowledge of how to cook them, despite my stint living there which has absolutely nothing to do with this in any way.

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Now, the vegetables I could handle. (Okay, okay, Dear Reader, I’m becoming that Asshole Blogger that I hate so much when I’m trying to Google a recipe, and they bore me to death with the details.)

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The roasties, however made me a bit scared. There’s a trick to them. (Look at me being a tricksy blogger.)

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Which, luckily, I learned. (So tricksy.)

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Here’s a shot of it: The Beast that had me running scared. (F- it. I said I’d teach you lamb, you endure my photos of said lamb.)

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And,of course, we did some store-bought British stuff. (Can Walker’s just sponsor me already?)

IMG_1541Okay, fine. I’ll give the goods:

Leg of Lamb (Assuming Yours is ~5 Lbs.)

  • Remove the bone. Don’t ask why. My boyfriend did, so I don’t know?
  • Rub it with olive oil (I’m not Ina, I’m not saying use ‘good’ olive oil)
  • Stab it a bunch and put garlic cloves in the holes (more than 6)
  • Cover it in rosemary (In the words of Annie Ray: MORE!)
  • Add some water to the bottom, not a lot, like a splash you’d do in a glass of vodka.

The oven will be set for 375, and you’ll want to watch this. It may take 3 hours, just keep track of the internal temp on a meat thermometer (I totally didn’t). It should be 140-160, but my boyfriend came home to a happy 180, and it was still okay. Again, it takes about 3 hours or so, so don’t start this thing at the last minute.

Oh, the roasties (super delicious British delicacy that is not the same as roasted potatoes):

I shoved them in the oven when I figured the lamb had about an hour to go. (I did those roasted vegetables earlier, because I figured people wouldn’t notice the temperature as much – in case you’re wondering, about 30-45 minutes with balsamic and olive oil.)

  • Par-boil some peeled Russet potatoes
  • Shake them vigorously in a bowl (or strainer) – it’s necessary because it gives them a floury exterior: IMPORTANT
  • Drizzle, LOL JK, DOUSE! them with oil of choosing
  • Bake for about an hour

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I hope you enjoyed the recipes, and I hope you have a great year full of empathy, and forgiveness. Why do I mention that? Why not??

Beer Pairing: Central Market + Brooklyn Brewery

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Nothing says summer quite like burgers and beer, but Central Market decided to take it one step further with a multi-course beer pairing featuring selections from the acclaimed Brooklyn Brewery.

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It was admittedly my first time at the Central Market Cooking School, but I had a pretty good idea of what to expect. We were provided with menus, recipes, and an in-depth guide to the beer that we were about to sample. First course: Grapefruit, Asparagus & Pecorino Salad paired with Brooklyn Pennant Ale ’55. The Brooklyn Brewery representative, a very experienced brew master, mentioned that this beer was English-style, and my English partner agreed.

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Next up, we learned how to prepare Lobster Chorizo Pasta. Don’t let the name fool you, it’s lobster that is cooked alongside chorizo, and not some mysterious, new seafood-sausage dish. The beer for this plate was the Local 1, a delicious Belgian-style beer that’s fermented inside the bottle (like Champagne!). This was probably my favorite thing both food and drink-wise of the night.

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After further stuffing ourselves with burgers and Brooklyn Summer Ale, we moved on to a presentation on how to prepare Lamb Scottadito, meanwhile learning the proper way to taste beer between each plate.

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The lamb was served with a dark, brown ale; a contrast to the East India Pale Ale that we were about to sample both inside and outside of our crepes.

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The final course came around, and surprisingly we didn’t explode before it arrived. The crepes themselves had beer as an ingredient, and we were taught the short, but painstaking process it takes to prepare such a delicate dish. The beer proved to not be painfully hoppy, which was a pleasant surprise. If you’d like to catch one of these dinners near you, be sure to check out Central Market’s website. And if you don’t have a Central Market nearby, you’re still sure to have easy access to a delicious array of Brooklyn Brewery beers.