Alfred Hitchcock Presents.

Sadly, "Beer Week" is over already. We're heading out of town for the weekend, so we'll be eating the massive amounts of leftovers we have for the few meals we have left before we go. Technically, I had only one more meal planned, but I can easily postpone the meal and crock it some other week. No biggie. I even know which themed week!

This recipe was originally a stew. And it wasn't a crocked stew. Safeway carries only racks and legs of lamb, so I decided to turn the stew into a roast. And crock it, of course.

My grandmother used to make a lamb stew. It was AWESOME. She served it with mint jelly. I was this close to buying some mint jelly, but something changed my mind. Mint sour cream! I drooled a little bit. No lie.

"Leg of Lamb with Mint Sour Cream" (6 quart pot)

~leg of semi-boned lamb (I bought the only one Safeway had. It was 4.5 lbs)
~2 cups beef broth
~1 bottle of Guinness
~1/4 t salt
~1/8 t pepper
~1 bay leaf
~1/2 t dried thyme
~1/2 t dried basil
~3 potatoes, peeled and cut into bite sized pieces
~2 onions cut into wedges
~1 cup carrots, cut into bite sized pieces
~1/3 c sour cream
~2 t freshly chopped mint leaves (We have a boatload of it growing in our backyard!)

Place lamb in crock pot.
Pour beef stock and beer into crock pot.
Add all other ingredients except sour cream and mint leaves into crock pot.
Cover and cook on low for 9 hours.
Remove bay leaf before serving.
Mix sour cream and mint in small bowl.
Serve with lamb and veggies.

8 servings.

Oh. My. Goodness. This was as good as I thought it was going to be, AND we have a TON of leftovers! This would be a great dinner to make when you feel like showing off. It's expensive, but it's super easy and totally worth it. The fact that we have a fridge full of lamb is not even remotely a bad thing. Yum. Unfortunately, due to the aforementioned expensive-ness-itude, I'm not going to show off very often.