"Hard Times" Lamb Breast with Dill Stuffing from The Clay-Pot Cookbook by Georgia Sales
We didn't believe it either, but the lowly, overlooked breast of lamb cost us 39 cents a pound, as of January 1974, and turned out a meal as tasty as it was economical. If lamb breast isn't on disp...
Ingredients
- 2 teaspoons salt
- ½ cup chicken stock (or 2 chicken bouillon cubes dissolved in water)
- 2 cups unseasoned croutons
- 2 tablespoons butter
- 1 scant teaspoon dried dill
- ¼ cup pine nuts
- ½ teaspoon freshly ground pepper
- 1 large onion, chopped fine
- ½ cup red wine
- 1 large breast of lamb (2 pounds) cut with pocket and trimmed of fat
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