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Breakstone Recipes

December 08, 2011

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Lamb with red wine and beer

1 Leg of lamb 1/2 cup of wine 1/2 cup of beer (preferably Light, we used Moosehead) 1 Mint stalk 1 Rosemary stalk 4 garlic cloves 1 tablespoon of oregano 1 tablespoon of paprika salt and pepper to season Place the lamb in a bowl and add all the above ingredients, but stuff the lamb with the garlic and fresh herbs. Keep the lamb in the refrigerator overnight. Preheat the oven to 400 degrees. Cook the lamb for 2-3 hours at 350 degrees, depending on size. The lamb will be very tender and easy to cut, so be careful when slicing as you may find it start to fall apart. If you prefer a crispier top of the lamb uncover the pot 15 minutes before the lamb is ready to eat. Sorry I do not have a picture for this recipe, with all the preparing and buzzing going on today, I forgot to take a picture...also the Lamb was gone in a flash! Buona Pasqua a tutti! Happy Easter to all!

Yummy Balsamic chicken over smashed red potatoes by Basilmomma

Balsamic Chicken over Smashed Red Potatoes Print Recipe type: Dinner Author: Adapted from an old Gourmet Magazine recipe Prep time: 20 mins Cook time: 50 mins Total time: 1 hour 10 mins Serves: 6-8 Ingredients 6 slices of lean bacon, snipped into strips with scissors 8 boneless chicken breasts or 1 4 lb chicken cut into pieces 1 lb shallots thinly sliced. I buy mine in bulk 1 bulb of garlic, medium sized, roughly chopped (or a little less if you like) C balsamic vinegar 1 cup water salt and fresh pepper to taste Smashed Red Potatoes 5 lbs red potatoes cut in 1/2 with skins on 1 package of low-fat cream cheese, cut into cubes 1/3 C skim milk Salt/fresh pepper Instructions Cook bacon in a deep skillet over low heat until crisp. Transfer with a slotted spoon to a paper towel lined plate. Reserve the bacon fat in the skillet. After the bacon is done cooking, add the chicken breasts to the skillet of bacon drippings and brown on both sides and mostly cooked through. You ...

Hazelnut Encrusted Lamb

I love Lamb! I hate to say, but I do! You can use chopped pistachios, pecans and almonds if you do not have hazelnuts. 2 Tablespoons course-grained Dijon mustard 1/2 cup Italian-seasoned bread crumbs ( I use Panko with Italian seasoning) 1/3 cup chopped hazelnuts 2 garlic cloves chopped 1/4 cup chopped fresh parsley 1 Tablespoon chopped fresh thyme 1/2 teaspoon freshly ground black pepper 8 lamb chops or boneless leg of lamb 1. Combine rub ingredients and spread evenly over lamb. 2. Bake, grill, or smoke until the internal temperature on a thermometer reads 150°F. 3. Allow lamb to rest 10 minutes before cutting if using a whole leg. Depending on the size of the lamb, you might need to double or triple the recipe for the rub.

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Breakstone Recipes

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