Instructions

Mix all your ingredients, being careful not to overfizz your sodas, and pour over ice. Feel free to fling a little extra powdered sugar on your glass for appearance, and drink until you no longer understand the meaning of the word "INCONCEIVABLE".

Instructions

Here's the thing-- if you want to do this right, you would roast a leg of lamb (even more tender than mutton). However, I'm a single person who didn't want to spend $60 on an insanely large amount of homemade lamb sandwich meat. So my workaround is lamb loin chops. Here's how you do it.

Combine olive oil, garlic, rosemary, thyme, and a pinch each of salt and pepper. Rub the marinade into the lamb loins and wrap tightly in plastic wrap. Refrigerate for at least 3 hours, and up to 6.

30 minutes before cooking, take the lamb chops out of the fridge and let sit at room temperature.

Remove the lamb chops from the marinade, reserving as much of the oil, garlic, and herbs as possible-- you'll use this later in your Inebriation Stew!

Heat a skillet (cast iron is best) over medium high heat and sear your chops on one side for about 5 minutes. Turn and sear on the other side for about 4 minutes. Note: if your chops are more than an inch thick, you might give them an extra minute to cook, especially if you're iffy about rare lamb.

Once cooked, wrap your lamb tightly in foil and let sit for at least 10 minutes to allow the meaty juicyness to redistribute. Then, slice as thinly as possible against the grain. Hold on to your bones! You will also use these in your Stew (which, if you're savvy, you could start making right now before you finish your MLT's).

For the rest of your sandwich fixins: brush your bread slices with olive oil, and grill (or toast) on medium high heat. Slice tomato to your desired thickness, tear your lettuce to fit your bread slices, and mix your mayo and dijon for a creamy sauce.

Once you have all of your compenents together, assemble away-- brush your bread slices with sauce, and layer the lamb, tomato, and lettuce in that order.

Instructions

The beauty of this recipe is that it utilizes leavings from your MLT sammies. I do hate to waste a marinade.

Toss the chopped celery, carrots, onion, and lamb marinade into a medium saucepan/pot-- the oil should be enough to lightly coat the vegetables and allow them to caramelize as you cook them over medium heat. This should take about 10 minutes.

Once your vegetables are caramelized, add the flour and stir to coat-- the flour is what will thicken your stew, and adding at this stage allows the flour to combine with the oil and prevent lumpies.

Next, add your lamb bones, which will help flavor your stew.

Add broth, beer (hair of the dog), potatoes, and bay leaf, and bring to a boil. Reduce heat and let simmer for about 30 minutes until potatoes are softened.

Remove lamb bones and bay leaf and serve, topped with parsley.

Instructions

First, stuff your dates. Dried dates have a natural seam where the pit was removed, just find it and spread with a knife to reveal the inner cavity where the pit used to be. Stuff with peanut butter and chill in the freezer for at least an hour.

Add about half an inch of water to a small saucepan and place a glass bowl over it-- be sure that the bottom of the bowl is not touching the water! Heat until you come to a very soft boil. Add the chocolate and butter to the bowl and melt, stirring frequently. This should result in a glossy chocolate coating.

Remove your peanut butter stuffed dates from the freezer and dunk them individually into the chocolate, covering thoroughly. Place in the freezer to cool slighly for about 15 minutes, meanwhile keeping your chocolate warm but being careful not to overcook.

When initial coating has hardened, remove once more from the freezer and brush a final coat of chocolate onto your peanut butter stuffed dates. Refrigerate until ready to serve!