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Breakstone Recipes

December 08, 2011

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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.

Baked Mozzarella Bites

Ingredients 1/3 cup panko (Japanese breadcrumbs) 3 (1-ounce) sticks part-skim mozzarella string cheese 3 tablespoons egg substitute Cooking spray 1/4 cup lower-sodium marinara sauce (such as McCutcheon's) Preparation 1. Preheat oven to 425°. 2. Heat a medium skillet over medium heat. Add 1/3 cup panko to pan, and cook for 2 minutes or until toasted, stirring frequently. Remove from heat, and place the panko in a shallow dish. 3. Cut mozzarella sticks into 1-inch pieces. Working with one piece at a time, dip cheese in egg substitute; dredge in panko. Place cheese on a baking sheet coated with cooking spray. Bake at 425° for 3 minutes or until the cheese is softened and thoroughly heated. 4. Pour the marinara sauce into a microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated, stirring after 30 seconds. Serve with mozzarella pieces. Adapted by David Bonom, Cooking Light AUGUST 2011

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Breakstone Recipes

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