Tips for Preparing Lamb

Prefer lamb for your Easter dinner but nervous about preparing it? We can help! We sat down with our in-house recipe developer to get her best tips for preparing lamb.

  • Find a good butcher. Lamb can be expensive and it’s best to buy good quality meat for best flavor and results.
  • Let your butcher do the work. Have them remove the bone for a boneless leg of lamb or butterfly the meat if necessary. They can also help with trimming any excess fat.
  • No matter what cut of lamb you are preparing, remove the meat from the refrigerator about an hour ahead of time so it comes to room temperature before cooking. This will assure your meat cooks more evenly.
  • Grilling a leg of lamb? Not only should it have the bone removed, but be butterflied so the thickness is uniform. The meat will cook more evenly that way. A simple marinade of olive oil, lemon juice, a few minced garlic cloves, salt and pepper will help keep the meat moist.
  • Roasting your lamb? If the bone is left in the cut of meat, it will have more flavor, but it is harder to carve. For a 5-7 pound bone-in leg of lamb, combine several minced garlic cloves with 1 tablespoon chopped fresh rosemary, 2 tablespoons good olive oil, salt and pepper. Rub this all over the lamb. Roast in a 350°F oven in a roasting pan placed on the middle rack in the oven for about 1-1½ hours or until an instant read thermometer inserted a few inches into the meat reads the desired temperature (see below). Do not allow the thermometer to touch the bone and let rest 20 minutes before carving.
  • Prefer a rack of lamb? While a more expensive option, it is much easier and quicker to cook lamb this way. The rack of lamb is the lamb loin with the rips attached. Have your butcher remove excess fat for you. Simple is best with your preparation! Brush the rack with olive oil and season with salt and pepper. Heat several tablespoons of olive oil in an oven proof sauté pan and brown the rack on all sides. Sprinkle chopped rosemary over rack and finish off in a 400°F oven to desired temperature (see below). Some like to add seasoned bread crumbs before finishing off the lamb. It’s a good idea to cover the exposed rib bones with foil to prevent burning just before putting in the oven.

Cook it just the way you like it!

  • Rare: Internal temperature of 115-120°F (125°F after resting, about 15 minutes per pound).
  • Medium-rare: Internal temperature of 120-125°F (130-135°F after resting, about 20 minutes per pound).
  • Medium: Internal temperature of 130-135ºF (135-140°F after resting, about 25 minutes per pound).
  • Well done: Internal temperature of 150-155°F (155-160°F after resting, about 30 minutes per pound).

For the perfect condiment to enjoy alongside your lamb, try our Mint Jelly. It’s a great addition no matter what cut of lamb you choose to prepare.

All-In-One Sheet Pan Dinner

We understand how hectic weeknights can be. Errands, picking up the kids, a quick run to the grocery store because you’re out of milk… all that time spent out and about after work means dinner needs to be fast. And easy! We have just the solution.

One of our favorite weeknight dinners to make involves one pan to wash and little to no hands-on cooking time. That way you can kick back, relax with a glass of wine and flip through a magazine while your oven does all the work. You can serve a protein, starch and vegetable meal that is not only flavorful, but an easy to clean up, too! You really can have the best of both worlds.

Lemon Dijon Chicken Sheet Pan Dinner


  • 3½ lb chicken, quartered
  • ½ cup Stonewall Kitchen Lemon Dijon Vinaigrette
  • Salt and pepper
  • 1 lb small fingerling potatoes, cut in half lengthwise
  • 2-4 Tablespoons olive oil, divided
  • 1 Tablespoon fresh rosemary, chopped
  • 3/4 lb asparagus, trimmed


  1. Pour Lemon Dijon Vinaigrette over chicken coating all sides. Refrigerate for at least two hours. (You could also refrigerate overnight if you want to prep ahead!)
  2. Preheat oven to 425°F.
  3. Throw away excess dressing. Place chicken on a greased sheet pan. Season with salt and pepper.
  4. Toss potatoes with enough olive oil to lightly coat. Season with salt, pepper and rosemary. Arrange potatoes on baking sheet between pieces of chicken. Bake 40-50 minutes until the chicken is golden brown and has an internal temperature of 165°F and the potatoes are tender and slightly crisp (these may be turned over half way through the cook time).
  5. In the meantime, toss asparagus with enough oil to lightly coat and season with salt and pepper. Place on baking sheet with chicken and potatoes for the last 10 minutes of the baking time.
  6. Remove from oven and allow to rest for 10 minutes before serving.

The Basics for Cooking & Serving Ham

Easter Sunday comes with all sorts of traditions, from egg hunts to Easter baskets and a nice, big family meal. Ham is a popular main course here in the United States and because it is a meal many families only find themselves cooking once or twice a year, people find themselves intimidated by cooking and serving a ham that is just right. Here are our tips purchasing, cooking and serving a top-notch ham this Easter!

To make things even tastier, we’ve brought back our Classic Ham Glaze this season. It’s a delicious combination of flavors from pineapple, honey, spices and a hint of clove. Our moms really got this one right! It’s so good and reminds us of fond family dinner memories. We even enjoy it equally on pork or chicken!

But, back to the ham!

How much do I buy?

You should count on buying about ¾ lb per person if the ham is bone-in. If you choose a boneless ham, choose one that would allow for 1/3 lb per person. Of course, we love the leftovers, so be sure to account for that too if you do as well!

How long do I cook it?

Fully cooked hams can technically be served cold, but a glazed ham is delicious. Preheat your oven to 300°F. Place the ham in a large roasting pan and cover tightly with a lid or foil. Cook approximately 15 minutes per pound. Remove from oven 30 minutes before the end of the cook time and brush Classic Ham Glaze on the surface of the ham. Return to the oven, uncovered, and continue to brush with additional glaze one or two more times for the remainder of the cook time. The internal temperature of the ham should be 160°F. Serve warm or at room temperature.

Any ideas for what to do with leftovers?

If you love leftovers as much as we do, be sure to wrap them up and store in your refrigerator until you’re ready to use it in your recipe.

Slice thinly and layer with pineapple rounds, Monterey Jack cheese and Spicy Honey Mustard for a Hawaiian Grilled Cheese Sandwich.

Dice and whisk with herbs, vegetables and eggs for easy Baked Herb Eggs.

Replace the bacon with diced ham in this savory Breakfast Strata for an all-in-one breakfast casserole.

Naturally Dyed Easter Eggs

Looking for an alternative way to dye Easter eggs without using artificial colorings? Look no further than some common ingredients you likely already have in your pantry and produce drawer for beautifully colored eggs! There are two methods that are typically used when dyeing eggs – cold dipping and hot boiling. Cold dipping produces subtler, more translucent shades which is ideal if you’re using multiple colors on the same egg. Hot boiling produces a much more intense shade, but these eggs should be used for decoration only and not for eating. Our preference is to cold dip eggs so that we can transform them into delicious deviled eggs and enjoy hard-boiled egg snacks throughout the week.

To start, wash your white, uncooked eggs in mild, soapy water to remove any dirt or oil that might adversely affect the dye. But before we get to talking about natural sources of dye, let’s talk about perfectly boiling an egg.

Nearly every basic cookbook offers conflicting techniques on how it should be done – start the egg in cold water, or gently lower it into boiling water; add vinegar to the water to lower its pH, or add baking soda to the water to raise it; cover the pot, don’t cover the pot; use old eggs, or use new eggs, and on and on – but very few offer evidence as to why any one of these techniques should work any better than your average old wives’ tale. Apparently, boiling eggs is not an eggs-act science.

Our preferred method is just five easy steps…

  1. Make sure that the eggs are room temperature. Speed this process up by placing the eggs in hot tap water.
  2. Place eggs in a saucepan that can hold them in a single layer. Add enough water to cover by 1-inch.
  3. Bring water to a boil, remove pan from heat and cover. Let sit 10 minutes. Drain.
  4. Place eggs in a bowl of ice water and cool completely.
  5. Crack the shells by rolling the egg on the counter and peel under cold water.

There you have it!  An egg that has a yolk that is set, but not tinged with green (indicating your eggs are over cooked).  These will make the perfect deviled eggs, egg salad or eggs for decorating! This step can also be done the day before you’re ready to dye your eggs. Just keep them refrigerated until you’re ready to use them.

Now, let’s talk dye. Like we said, you’d be surprised at how many common produce and pantry ingredients that can be used to transform white eggs into beautiful Easter eggs. Peeling an onion for dinner? Save the skin! Have some lemon or orange peels? You can use those, too! Select your dying agent and place in a small pot, using the amounts listed below. Add one quart of water and two tablespoons of white vinegar to your pot. If that amount of water doesn’t cover your ingredients, double your water and vinegar. Bring your pot to a boil and lower heat. Simmer for 30 minutes, strain the dye into a bowl and allow to cool to room temperature.

  • Two tablespoons ground (or 1-2 knobs of fresh!) turmeric – This creates a pale yellow color that can intensify the longer you let your egg sit. Try letting your eggs soak for 30 minutes and then check the color to see if you prefer a darker shade.
  • Three whole yellow onion skins – We were skeptical of these paper thin skins, but pleasantly surprised at how vivid the color of our eggs were after soaking in the onion solution for 30 minutes.
  • Three large, chopped beets – Similar to how easily beets dye your hands when you prepare them, they’ll also dye your eggs a pretty, light pink color.
  • Half head of red cabbage – While you might assume the purple colored vegetable might leave you with lavender colored eggs, eggs soaked in a red cabbage solution will come out light blue. Try letting them soak overnight in the fridge for a deeper blue color.

You can also dip your eggs into multiple colors to create even more shades. For lavender, soak eggs in room temperature beet solution for 30 minutes and then follow with room temperature cabbage solution for five seconds. Looking for a green color? Soak eggs in room temperature turmeric solution for 30 minutes and follow with room temperature cabbage solution for five seconds. The important thing to remember is that all of the above solutions are fairly forgiving. You can achieve lighter and darker colors just by adjusting the amount of time your eggs sit. Also remember to watch how long your eggs sit at room temperature. They should be out for no longer than two hours before they need to return to the fridge in order to stay safe to eat.

Ready to enjoy your eggs? Try these delicious Deviled Eggs! Just peel, cut eggs in half lengthwise, remove egg yolks and mash with your favorite aioli, salt and pepper. Try a classic aioli like Roasted Garlic or heat things up with Habanero Mango. We love them all in this recipe. Spoon or pipe the egg yolk filling into each white and garnish with crumbled bacon, cilantro leaf, parsley leaf, paprika or dill.

Deviled eggs not your favorite? When we have leftover hard-boiled eggs, we love the excuse to enjoy a classic Cobb Salad.

What is your favorite way to use up your Easter eggs? Let us know in the comments below!

Presenting – Our January 2017 New Products!

New Product launches are always such an exciting time for us at Stonewall Kitchen and we couldn’t be more excited to share these great new products with you! Meet the new line up… we’ve got something for every taste bud! Most of our new products are available on our website (click here to see them!) and we’re continuing to add our inventory over the next few weeks.


Shave precious minutes off your morning routine and make mornings a little easier, with our two new additions to our convenient, single serve coffee cups – Coastal Morning and Hazelnut Crème! You’ll love the fresh taste of roasted Arabica coffee beans in our Coastal Morning blend. It’s bold, but well rounded, aromatic and delicious and is sure to be your new favorite morning coffee! Our Hazelnut Crème cups are rich and flavorful with a creamy, nutty (almost buttery!) taste of hazelnuts blended with 100% Arabica beans. If you enjoy flavored coffee, this one is perfect for an afternoon pick me up.


In addition to our convenient, single serve coffee cups, we’ve also added single serve cups of our popular oatmeal flavors we introduced last January! For those mornings when you’re on the go and want a quick breakfast to grab on your way out the door, our Apple Cinnamon, Farmhouse and Maple Brown Sugar Oatmeal flavors are now available in a convenient 2 oz. cups. For mornings when you have a little extra time, our new Vanilla Honey flavor is a delicious way to start the day! Made from the same hearty, whole oat blend for a satisfying breakfast with rich vanilla taste and sweet honey swirled in. We love this flavor for it’s versatility and how easy it is to top with our favorite oatmeal toppings!


We continue to add to our popular organic line and have brought a wide variety of products to the table for January. From baking mixes to relish, we’re really proud of our newest assortment!


For a delicious chip dip or secret ingredient in homemade guacamole, our Organic Spicy Corn & Tomato Relish can’t be beat. This tasty combination of crunchy corn kernels, crispy red bell peppers, sweet tomatoes and savory onion is fantastic! It’s light, fresh tasting and has a big kick of heat from spicy peppers and roasted garlic.

Simple and light, but not lacking in flavor, is our new Organic Miso Ginger Dressing. A blend of mellow white miso, tart rice vinegar, toasted sesame oil, sweet wildflower honey and candied ginger, it has a wonderful depth of flavor and is the perfect complement to a fresh, green salad.

If you like your barbecue sauces sweet and smoky, we’ve got a new sauce for you to try. Our Organic Smoky Maple Barbecue Sauce is thick, rich and loaded with flavorful organic ingredients include real maple syrup, cider vinegar, molasses, onion, garlic and Dijon mustard. It adds a tasty, well-rounded flavor to grilled meats, recipes and sandwiches.


Rich and chocolately, our Organic Brownie Mix is pure, sweet satisfaction. Made with delicious, organic ingredients, you’ll taste that special homemade goodness in every bite. For cornbread lovers, our new Organic Honey Cornbread Mix bakes up moist and crumbly with a full bodied corn flavor and a delicate hint of sweet honey. Best alongside homemade soups, chili and hearty stews this winter!

For a refreshing breakfast treat, our Organic Peach Raspberry Jam is a delicious topping for breakfast breads and scones. It’s loaded with big chunks of juicy organic peaches and sweet, tangy organic raspberries.


And speaking of jams, we’ve added two new savory jams, too! For the ultimate cheese board, reach for our new Bourbon Pear Onion Jam. Slow cooked, caramelized onions are combined with sweet, ripe pears and a splash of bourbon for good measure. Alternatively, if you like a sweet heat, our Pineapple Sriracha Jam is also a delicious addition for a cheese board. This delicious jam has a character all of its own. It starts out with the sweet, sunny taste of pineapple and a touch of citrus and then a kick of heat from sriracha!


If you’re looking for some new, flavorful condiments to add to your pantry, we’ve got you covered. For sriracha lovers, try our Roasted Garlic Sriracha Hot Sauce. Made with a tasty blend of roasted garlic and red peppers, spices, a hint of lime juice plus the powerful flavor and heat of sriracha, this hot sauce is a great secret ingredient for scrambled eggs, burgers, chicken, wings in soups or in a dip! For a pumpkin treat with a kick, try our new Spicy Pumpkin Butter. It’s smooth and rich with just the right combination of savory pumpkin and sweet brown sugar with a spicy heat at the end from two types of chilis. Try it as a great secret ingredient for ravioli filling! And don’t forget our Cuban Mojo Sauce. In addition to being delicious and versatile, true Mojo sauces are traditionally homemade recipes made from a variety of ingredients and can differ in taste from house to house and culture to culture. Ours is made with flavorful Aji peppers from Peru, olive oil, tart citrus juices, garlic and spices. It’s delicious on pork, fish tacos, shrimp or tuna steaks for an exotic kick.


To keep you warm and toasty this winter, we’ve introduced three new simmering sauces to our simmering sauce collection… Enchilada Sauce, Maple Bourbon Braising Sauce and White Chili Starter. When it comes to recreating regional recipes, we always use the best and most flavorful ingredients to capture that truly authentic taste. For our Enchilada Sauce, we combined genuine Ancho and Pasilla chilies, roasted tomatoes, garlic and spices for an authentic experience. And if you like pot roast, Swiss steak or beef brisket, you may already be a big fan of braising. Our tasty Maple Bourbon Braising Sauce is made with sweet maple syrup, brown sugar, fresh spices and smooth bourbon to help you create an exceptionally flavorful main course that’s tender and delicious. Last but not least, if you’re looking for a new twist on chili, look no further than our White Chili Starter! It’s a flavorful, but less spicy version of a traditional Tex-Mex chili. Made with Great Northern Beans, corn, red bell peppers, onions, mild green chilies and a little garlic, it’s ideal with chicken, turkey or even pork!


In preparation for Easter, we’ve brought back (by popular demand!) our Classic Ham Glaze. Some things are just too good to ever change, like this classic glaze that has perfected hams for generations. Our Moms really got this one right! It’s so good you’ll love it equally on pork or chicken (or even roasted vegetables!)


We’ve saved the best for last. Although Sangria has been around for centuries in Europe, it wasn’t until 1964 that it made its U.S. debut at the World’s Fair in New York. Served chilled with pieces of fresh fruit, it was an instant hit and remains popular to this day. Our delicious Sangria Mixer has all of that fruity character, a vibrant color and refreshing classic flavor. Everyone loves a festive pitcher of Sangria!

To see more of our new products and for delicious recipes featuring our new products and to get inspired, visit our website! We’d love to see your creative uses and beautiful meal shots… leave us a comment on Facebook, tweet us on Twitter or share your photo with us on Instagram! We might just regram them or put them on our website!

Après Ski Cocktail Hour

After hitting the slopes for the day, there’s nothing more satisfying than retreating back to a cozy place to kick your feet up with a cocktail and something delicious to nibble on. We love appetizers that provide a sweet and a savory note all in one flavorful punch and this Savory Pear Flatbread doesn’t fall short. Featuring our new Bourbon Pear Onion Jam as a base with a sprinkle of tangy goat cheese, salty prosciutto and sweet, caramelized pears, we’d like to think it’s the perfect marriage of sweet and savory. Don’t let the roasted pears scare you – these can be prepared ahead of time for easier assembly later on and the delicious flavor is worth spending the 20 minutes on. We baked ours on naan style pizza crusts for more individual servings, but a 12-inch prepared pizza crust of your choice could also be used.


For the perfect accompaniment, we reached for these fun, craft mixers. They’re handcrafted in small batches using fresh, carefully selected ingredients, and can be easily mixed with a variety of liquors to create amazing craft cocktails. The Ginger Bee Mix provides a rich honey sweetness with notes of fresh ginger and subtle clove, while the Spiced Old Fashioned is full of caramel sugar flavor, Ceylon cinnamon, allspice and hints of fresh orange. Moscow mule, anyone? For those that prefer the simplicity of a whisky sour, the Maple Whiskey Sour Mix features fresh lemon and rich maple that pairs with bourbon or rye whiskey. Cheers!

Savory Pear Flatbread Pizza



  • 2 firm, ripe Anjou pears
  • 1 teaspoon butter
  • 1½ teaspoons sugar
  • 1, 12-inch prepared pizza crust (or two smaller naan pizza crusts)
  • 1/3 cup Bourbon Pear Onion Jam
  • 4 thin strips prosciutto, sliced crosswise in thin strips
  • ½ cup goat cheese, crumbled
  • 2 Tablespoons walnuts, toasted and chopped
  • ½ cup loosely packed arugula


  1. Place rack in the middle of the oven and preheat to 450°F.
  2. Grease a small baking sheet with butter. Peel and core the pears and cut each one into 8 wedges. Toss the pears and sugar together in a bowl and place on the buttered baking sheet, cut sides down. Roast for 15-20 minutes, or until soft and browned on the under sides. If the pears are not very juicy, brush with melted butter to encourage browning. Transfer pears to a piece of waxed paper and let cool completely. The pears can be made up to 4 hours ahead.
  3. Place crust on a baking sheet. Spread jam over crust. Evenly distribute the prosciutto, goat cheese and roasted pear slices over crust. Bake for 10-15 minutes until hot and bubbly.
  4. Remove from oven. Top with walnuts and arugula, cut and serve immediately.

Let’s Taco ‘Bout It

Taco Tuesday, that is! We don’t know about you, but we hope that this is one food trend that always sticks around. Our love for taco nights will never fade and there’s just something so fun about everyone filling their own tortillas with their choice of toppings. Because let’s be real, tacos are all about the toppings, right?


Remember the Maple Bourbon Braised Beef we made last week? Chances are if you make this at home, you’ll have some leftovers unless you’re feeding a crowd. And those leftovers inspired us to re-purpose the shredded beef into a deliciously unique taco. Paired with soft, caramelized onions and crispy kale slaw we were sold after just one bite. We love the seasonal flavor and how incredibly easy these tacos are to put together. Gather some friends, make a pitcher of margaritas (Traditional or Spicy, the choice is yours) and enjoy!

Maple Bourbon Braised Beef Tacos



For the slaw dressing –

  • 2 teaspoons shallots, minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Sriracha sauce
  • 1/4 cup red wine vinegar
  • 1/3 cup olive oil

For the slaw –

  • 1 cup kale (preferably Lacianto), stems removed and thinly sliced
  • 1 cup radicchio or red cabbage, shredded
  • 1 cup carrots, shredded

For the tacos –

  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 onion, thinly sliced
  • 8 small flour or corn tortillas
  • 2 cups shredded, Maple Bourbon Braised Beef recipe
  • Salt and pepper
  • Avocado, peeled, pit removed and sliced
  • Chopped cilantro
  • Pepitas, toasted
  • Jalapeño pepper, sliced
  • Manchego cheese, crumbled


  1. Preheat oven to 350°F.
  2. Combine the shallots, mustard, Sriracha and red wine vinegar. Slowly whisk in the olive oil.
  3. Combine the kale, radicchio or red cabbage and carrots in a medium bowl. Toss with enough dressing to lightly coat the slaw just before serving. Season to taste with salt and pepper.
  4. Heat 2 Tablespoons butter and 2 Tablespoons oil over medium-low heat. Add onion and sauté until golden brown.
  5. Wrap the tortillas in foil and heat for 5-10 minutes in the oven.
  6. Top each tortilla with braised beef, caramelized onions and kale slaw. Garnish with avocado, cilantro, pepitas, jalapeño and cheese. Serve immediately.

For more Taco Tuesday recipes, check out our website! Whether you’re craving a traditional ground beef taco, fish, shrimp or lobster tacos, we’ve got you covered. Show us your #tacotuesday creations and tag us on Instagram @stonewallkitchen!