Datenight Dinner (with Lamb)! Featuring Easy and Delicious Recipes For Spring and Summer.

Looking for a fresh idea for date night? Whether you’re celebrating a special occasion or just want to create a memorable evening, crafting a delicious lamb dinner is a surefire way to impress your significant other this season.

Pan-seared Lamb

This lighter take on a roast dinner for two will give you the same comforting flavours but with a much simpler way to whip it up! This meal only takes about 30 minutes to make, meaning less time in the kitchen and more time to spend with your special someone.

Pan-seared Lamb Chops

These pan-seared lamb chops offer a blend of tender lamb with a homemade sauce that’s sure to impress, especially exquisite for special occasions. Your partner will think you’ve been spent all day creating this special meal but don’t worry, we won’t tell them how easy it was. The step-by-step guide ensures even novice chefs can create a restaurant-quality meal in the comfort of their home.

Air Fryer Rack of Lamb

Air Fryers have been all the rage in the kitchen in the last few years. Try this Air Fryer Rack of Lamb recipe! It promises a succulent and delicious meal, ready in under 25 minutes, with minimal cleanup. Perfect for any night of the week, this dish combines the ease of air frying with the rich flavors of lamb, rosemary, thyme, and garlic, finished with a touch of olive oil.


Spicy Grilled Merguez and Red Onion Pizza by Sungold

Give casual date night a fun new twist with lamb! Grilling pizza adds a nice smoky flavour and chars the crust for a crisp and tasty finish. The best part about this recipe is that you can easily customize it to your loved one’s liking. Make sure not to miss out on the delicious Lamb sausage though because it’s bringing the spice back to date night.

This dish pairs really well with Indian Pale Ales, the bitter hops of IPAs will add an extra delicious kick to any spicy dish. If you like milder flavours, try it with a light lager instead. Read our Ultimate Beer + Lamb Pairing Guide for more information on enjoying beer with lamb this season.

Cooking a lamb dinner for two is not just about the delicious flavors; it’s about creating a memorable experience. With some simple planning, a touch of creativity, and a dash of love, you can transform your meal into a culinary adventure both you and your partner will appreciate for a lifetime.

Lamb Burgers with Brie and Prosciutto

Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 4

Description:

Loaded with flavour, this gourmet lamb burger will be a hit at any barbecue party.

Ingredients List:

  • 4 patties SunGold Our Favourite Lamb Burger
  • 4 oz (125 g) Brie cheese, sliced
  • 1 bunch asparagus (1 lb/500 g), trimmed
  • 1 tbsp (15 mL) olive oil
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 4 prosciutto slices
  • 1/3 cup (75 mL) mayonnaise
  • 4 tsp (20 mL) grainy mustard
  • 4 burger buns, toasted
  • 1/4 cup (60 mL) fig jam
  • 1 cup (250 mL) arugula

 

Preparation & Directions:

  • Preheat grill to medium-high heat; grease grate well.
  • Grill burgers for 4 to 5 minutes per side or until grill-marked and cooked through.
  • Top each patty with cheese; cook for 1 minute or until cheese starts to melt.
  • Meanwhile, toss asparagus with oil, garlic, salt and pepper; grill asparagus, turning, for 4 to 5 minutes or grill-marked and tender.
  • Grill prosciutto slices for 1 to 2 minutes per side or until well-marked.
  • Stir mayonnaise with mustard.
  • Assemble burgers in buns with mayonnaise mixture, fig jam, arugula and grilled prosciutto.
  • Serve with asparagus.

Tip:

  • Top burgers with roasted red peppers or sun-dried tomatoes if desired.

Nutrition Facts (Per 1/4 recipe)

  • Calories 808
  • Fat 55g
  • Cholesterol 148mg
  • Sodium 1448mg
  • Carbohydrate 38g
  • Fibre 3g
  • Sugars 5g
  • Protein 41g
  • Vitamin A 15% DV
  • Vitamin C 10% DV
  • Calcium 10% DV
  • Iron 45% DV

Fully Loaded Shepherd’s Pie

Prep Time: 20 minutes | Cook Time: 55 minutes | Serves: 4

Description:

With bacon and Cheddar cheese, this lamb shepherds pie is pure comfort food.

Ingredients List:

  • 1 pkg (350 g) Lamb Tonight Ground Lamb
  • 1/4 tsp (1 mL) each salt and pepper
  • 2 strips bacon, chopped
  • 1 onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) chopped fresh rosemary
  • 2 tbsp (30 mL) tomato paste
  • 1 tbsp (30 mL) all-purpose flour
  • 1 1/4 cups (300 mL) chicken broth
  • 2 green onions, sliced
  • 2 tbsp (30 mL) finely chopped parsley

Mashed Potato Topping:

  • 1 lb (500 g) Yukon Gold potatoes, peeled and chopped
  • 1/4 cup (60 mL) milk (approx.)
  • 2 tbsp (30 mL) butter, at room temperature
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/2 cup (125 mL) shredded Cheddar cheese

Preparation & Directions:

  • Heat large skillet set over medium heat; cook bacon for 2 to 3 minutes or until lightly crisped and most of fat has rendered.
  • Add lamb; cook for about 5 minutes or until starting to brown.
  • Season with salt and pepper.
  • Add onion, carrot, celery, garlic and rosemary; cook for about 5 minutes or until vegetables start to soften.
  • Add tomato paste; cook for 1 minute.
  • Sprinkle flour over top and cook, stirring, for 1 minute.
  • Slowly stir in chicken broth and bring to boil; reduce heat to low and cook for 10 to 15 minutes or until mixture is thickened and vegetables are tender.
  • Stir in green onions and parsley.
  • Divide mixture among four 1-cup (250 mL) ramekins.

Mashed Potato Topping:

  • Meanwhile, preheat oven to 400F (200C).
  • In saucepan, cook potatoes in boiling salted water for 15 to 18 minutes or until fork-tender; drain well.
  • Return potatoes to saucepan.
  • Add milk, butter, salt and pepper; mash until smooth, adding up to 1 tbsp (15 mL) more milk if necessary.
  • Top each shepherds pie with potato topping.
  • Sprinkle cheese evenly over top; bake for 20 to 25 minutes or until cheese melts and filling is heated through.

Tip:

  • Use 8-oz (250 mL) foil cups in place of ramekins if desired.

Nutrition Facts (Per 1/4 recipe)

  • Calories 491
  • Fat 29g
  • Cholesterol 97mg
  • Sodium 1021mg
  • Carbohydrate 32g
  • Fibre 4g
  • Sugars 5g
  • Protein 26g
  • Vitamin A 30% DV
  • Vitamin C 30% DV
  • Calcium 20% DV
  • Iron 20% DV

Spaghetti and Lamb Meatballs

Prep Time: 15 minutes | Cook Time: 40 minutes | Serves: 4

Description:

Baked in the oven to brown, these tender crowd-pleasing meatballs are cooked in a savoury tomato sauce with lots of fresh basil. You might want to make a double batch for leftovers!

Ingredients List:

  • 2 pkg (each 340 g) SunGold Italian-Style Lamb Meatballs
  • 2 tbsp (30 mL) olive oil
  • 1 small onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 small carrot, finely chopped
  • 3 cloves garlic, minced
  • 1/2 tsp (2 mL) dried oregano
  • 1/4 tsp (1 mL) each chili flakes, salt and pepper
  • 1/4 cup (60 mL) tomato paste
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 bay leaf
  • 12 fresh basil leaves, torn (divided)
  • 10 oz (300 g) spaghetti, cooked according to package directions
  • 1/3 cup (75 mL) shaved Parmesan cheese

Preparation & Directions:

  • Preheat oven to 400F (200 C).
  • Arrange meatballs in single layer on parchment paper lined baking sheet; bake for about 10 minutes or until golden brown.
  • Meanwhile, heat oil in Dutch oven or large saucepan set over medium heat; cook onion, celery, carrot, garlic, oregano, chili flakes, salt and pepper for about 5 minutes or until vegetables start to soften.
  • Add tomato paste; cook for 1 minute.
  • Stir in diced tomatoes and bay leaf; bring to boil, then reduce heat to low.
  • Simmer, stirring occasionally, for 10 minutes.
  • Add meatballs; cover and simmer for 10 to 12 minutes or until meatballs are cooked through and sauce is thickened.
  • Stir in half of the basil, and discard bay leaf.
  • Spoon meatballs and sauce over spaghetti; garnish with Parmesan and remaining basil.

Tip:

  • If desired, add 1/4 cup (60 mL) white or red wine after adding tomato paste and cook for 2 minutes before adding the diced tomatoes.

Nutrition Facts (Per 1/4 recipe)

  • Calories 818
  • Fat 42g
  • Cholesterol 125mg
  • Sodium 1771mg
  • Carbohydrate 70g
  • Fibre 8g
  • Sugars 13g
  • Protein 43g
  • Vitamin A 30% DV
  • Vitamin C 35% DV
  • Calcium 15% DV
  • Iron 45% DV

Caprese Lamb Meatball Skewers

Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 6

Description:

A fun take on classic Caprese flavours, these skewers make for a satisfying appetizer.

Ingredients List:

  • 1 pkg (340 g) SunGold Mediterranean Style Lamb Meatballs
  • 6 fresh basil leaves
  • 6 mini bocconcini balls
  • 6 cherry tomatoes
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) balsamic glaze
  • 6 bamboo skewers (5 inch/13 cm)

Preparation & Directions:

  • Preheat oven to 400F (200C).
  • Arrange meatballs in single layer on parchment paper lined baking sheet; bake for 15 to 18 minutes or until golden brown and cooked through.
  • Thread 1 meatball, 1 basil leaf, 1 bocconcini ball, 1 cherry tomato and second meatball onto each skewer.
  • Repeat to make 6 skewers.
  • Place on serving tray; drizzle with olive oil and balsamic glaze.

Tips:

  • For visual contrast, use red and yellow tomatoes.
  • This recipe doubles easy to serve a larger crowd.

Nutrition Facts (Per 1/6 recipe – 1 skewer)

  • Calories 189
  • Fat 15g
  • Cholesterol 45mg
  • Sodium 362mg
  • Carbohydrate 2g
  • Fibre 0g
  • Sugars 2g
  • Protein 12g
  • Vitamin A 2% DV
  • Vitamin C 4% DV
  • Calcium 4% DV
  • Iron 8% DV

Lamb Burgers with Smoked Cheddar and Caramelized Onions

Prep Time: 10 minutes | Cook Time: 50 minutes | Serves: 4

Directions:

These deluxe burgers are perfect for quick and easy summer dinners. The caramelized onions are cooked in foil packets on the grill for a simple burger topping.

Ingredients List:

  • 4 patties SunGold Prairie Lamb Burgers
  • 2 baking potatoes
  • 3 tbsp (45 mL) olive oil
  • 2 tsp (10 mL) chopped fresh thyme
  • 1/4 tsp (1 mL) chili powder
  • 1/2 tsp (2 tsp) each salt and pepper, divided
  • 2 cooking onions, thinly sliced
  • 1 tbsp (15 mL) butter, cut into cubes
  • 4 slices smoked Cheddar cheese
  • 4 burger buns
  • 4 red leaf lettuce leaves
  • 4 tomato slices

Preparation & Directions:

  • Preheat grill to medium-high heat; grease grate well.
  • Prick potatoes all over with fork. Microwave on High for 8 to 10 minutes or until paring knife inserted in potato meets some resistance in the centre.
  • Cut each potato into 8 wedges; toss with oil, thyme, chili powder and 1/4 tsp each salt and pepper.
  • Lay 24-inch (60 cm) long piece of heavy-duty foil on work surface; fold crosswise in half.
  • Add onion to centre; season with remaining salt and pepper and dot with butter.
  • Fold up foil into package, sealing tightly.
  • Reduce one side of grill to medium heat; cook onions, flipping once, for about 25 minutes or until golden brown and tender.
  • Meanwhile, grill potato wedges over medium-high heat, turning once, for 15 to 20 minutes or until well-marked and tender.
  • Grill burgers for 4 to 5 minutes per side or until grill-marked and cooked through.
  • Top each patty with cheese; cook for 1 minute or until cheese starts to melt.
  • Assemble burgers in buns with lettuce, tomatoes and caramelized onions.
  • Serve with grilled potato wedges.

Tips:

  • Serve with your favourite burger condiments, such as barbecue sauce, Dijon mustard, mayonnaise and pickles.
  • If you like, substitute crumbled goat cheese for Cheddar cheese.

Nutrition Facts (Per 1/4 recipe)

  • Calories 858
  • Fat 49g
  • Cholesterol 128mg
  • Sodium 1192mg
  • Carbohydrate 64g
  • Fibre 6g
  • Sugars 8g
  • Protein 37g
  • Vitamin A 4% DV
  • Vitamin C 50% DV
  • Calcium 20% DV
  • Iron 35% DV

Rapini and Garlic Penne with Lamb Sausage

Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 4

Description:

Rapini and garlic pair nicely with the mild Italian lamb sausage in this classic Italian pasta dish.

Ingredients List:

  • 1 pkg (340 g) SunGold Mild Italian Lamb Sausage, sliced
  • 1 box (375 g) penne pasta
  • 1 tbsp (15 mL) olive oil
  • 1 bunch rapini, trimmed and cut into 2-inch (5 cm) pieces
  • 1/2 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 1/2 cups (375 mL) tomato sauce
  • 1/3 cup (75 mL) grated Parmesan cheese
  • Pinch red chili flakes

Preparation & Directions:

  • Cook pasta according to package directions.
  • Drain, reserving 1/3 cup (75 mL) pasta water.
  • Meanwhile, heat oil in large skillet set over medium-high heat; cook sausage for 2 minutes or until starting to brown.
  • Add rapini, onion, garlic, salt and pepper to skillet; cook, stirring, for 3 to 5 minutes or until vegetables start to soften.
  • Stir in tomato sauce; bring to boil.
  • Reduce heat to low.
  • Simmer for 8 to 10 minutes or until sausage is cooked and rapini is tender.
  • Add pasta and pasta water to skillet; toss until pasta is well coated.
  • Stir in 2 tbsp (30 mL) grated cheese.
  • Transfer to serving platter; sprinkle chili flakes and remaining Parmesan cheese over top.

Tips:

  • If you find rapini too bitter, blanch in pot of boiling salted water for 2 minutes before using. Drain well.

Nutrition Facts (Per 1/4 recipe)

  • Calories 696
  • Fat 27g
  • Cholesterol 62mg
  • Sodium 1169mg
  • Carbohydrate 80g
  • Fibre 8g
  • Sugars 9g
  • Protein 33g
  • Vitamin A 50% DV
  • Vitamin C 80% DV
  • Calcium 25% DV
  • Iron 50% DV

Charmoula Roasted Sweet Potatoes with Lamb Merguez

Prep Time: 10 minutes | Cook Time: 30 minutes | Serves: 4

Description:

Charmoula is a Moroccan herb marinade that really livens up the sweet potatoes. It’s a terrific side dish for the spiced-up Merguez sausage.

Ingredients List:

  • 1 pkg (400 g) SunGold Merguez Lamb Sausage, cooked according to package directions
  • 1/3 cup (75 mL) olive oil
  • 1/4 cup (60 mL) finely chopped fresh cilantro, divided
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 4 cloves garlic, minced
  • 1 tbsp (15 mL) paprika
  • 1 tbsp (15 mL) lemon juice
  • 2 tsp (10 mL) lemon zest
  • 2 tsp (10 mL) ground cumin
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 lb (1 kg) sweet potatoes, scrubbed and cut into chunks
  • Lemon wedges

Preparation & Directions:

  • Preheat oven to 425F (225C). In large bowl, stir olive oil with half of the cilantro, parsley, garlic, paprika, lemon juice, lemon zest, cumin, salt and pepper; toss with sweet potatoes until coated.
  • Arrange in single layer on parchment paper lined baking sheet.
  • Bake sweet potatoes, turning once, for 25 to 30 minutes or until golden brown and tender.
  • Garnish with remaining cilantro.
  • Serve sausage with sweet potatoes and lemon wedges.

Tips:

  • For spicy sweet potatoes, add a pinch of cayenne pepper.

Nutrition Facts (Per 1/4 recipe)

  • Calories 653
  • Fat 43g
  • Cholesterol 68mg
  • Sodium 902mg
  • Carbohydrate 50g
  • Fibre 9g
  • Sugars 10g
  • Protein 19g
  • Vitamin A 330% DV
  • Vitamin C 25% DV
  • Calcium 10% DV
  • Iron 130% DV

Lamb Donair with Seasoned Ground Lamb

Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: 4

Description:

A Canadian East Coast favourite, this pita sandwich is made with a sweet garlic sauce that will have you licking your fingers.

Ingredients List:

  • 1 pkg (350 g) SunGold Ground Lamb
  • 1 1/4 cups (300 mL) shredded lettuce
  • 1 cup (250 mL) chopped tomatoes
  • 1/4 cup (60 mL) finely chopped white onions
  • 4 large Greek-style pitas, warmed

Donair Sauce:

  • 3 tbsp (45 mL) evaporated milk
  • 3 tbsp (45 mL) granulated sugar
  • 4 tsp (20 mL) white vinegar
  • 3/4 tsp (3 mL) garlic powder
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) mayonnaise

Preparation & Directions:

Donair Sauce:

  • Mix together evaporated milk, sugar, vinegar, garlic powder and salt until smooth; stir in mayonnaise.
  • Refrigerate for at least 1 hour.

Lamb:

  • Using potato masher, mash ground lamb for about 1 minute or until mixture comes together; divide into 8 portions.
  • Shape each portion into oval patty, about 2 inches (5 cm) long and 1/2 inch (1 cm) thick.
  • Heat nonstick skillet over medium heat; fry patties for 3 to 4 minutes per side or until golden brown and cooked through.
  • Fold patties, lettuce, tomatoes and onions into pitas.
  • Drizzle with Donair Sauce.
  • Thread bamboo skewer through each pita to hold together.
  • Serve with remaining sauce on the side.

Tip:

  • For fully loaded donair sandwich, add pickles and your favourite hot sauce.

Nutrition Facts (Per 1/4 recipe)

  • Calories 553
  • Fat 30g
  • Cholesterol 70mg
  • Sodium 890mg
  • Carbohydrate 49g
  • Fibre 3g
  • Sugars 13g
  • Protein 22g
  • Vitamin A 20% DV
  • Vitamin C 20% DV
  • Calcium 10% DV
  • Iron 25% DV

Curried Lamb Kabobs with Biryani Rice

Prep Time: 15 minutes | Cook Time: 30 minutes | Serves: 4

Description:

This everyday skillet supper is simple to prepare. Topped with Taste of India Lamb Kabobs, this homemade meal can be prepared even faster then calling for take-out.

Ingredients List:

  • 2 pkg (each 300 g) SunGold Taste of India Lamb Kabobs
  • 2 tbsp (30 mL) butter
  • 1 small onion, finely chopped
  • 1 carrot, chopped
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) fresh minced gingerroot
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/2 tsp (2 mL) ground cumin
  • 1/4 tsp (1 mL) garam masala
  • 1/4 tsp (1 mL) ground turmeric
  • 1 cup (250 mL) basmati rice
  • 2 cups (500 mL) chicken broth
  • 2/3 cup (150 mL) frozen peas, thawed
  • 1/4 cup (60 mL) toasted chopped cashews
  • 2 tbsp (30 mL) chopped fresh cilantro
  • 1 fresh red chili pepper, thinly sliced
  • Lime wedges (optional)

Preparation & Directions:

  • Melt butter in large high-sided skillet set over medium heat; cook onion, carrot, garlic, ginger, salt and pepper for 3 to 5 minutes or until vegetables start to soften.
  • Add cumin, garam masala and turmeric; cook, stirring, for 1 minute.
  • Stir in rice; cook, stirring, for 2 minutes or until well coated.
  • Stir in broth and bring to boil.
  • Reduce heat to low.
  • Cover and simmer for 10 minutes.
  • Add peas; cover and cook for 3 to 5 minutes or until liquid is absorbed.
  • Remove from heat; cover and let stand for 5 minutes.
  • Fluff with a fork.
  • Meanwhile, preheat grill to medium-high heat; grease grate well.
  • Grill kabobs for 4 to 5 minutes per side or until grill-marked and cooked through.
  • Arrange rice on serving platter; sprinkle cashews, cilantro and chili pepper over top.
  • Serve kabobs over rice mixture with lime wedges (if using).

Tips:

  • Serve with mango chutney and dollop of yogurt if desired.

Nutrition Facts (Per 1/4 recipe)

  • Calories 506
  • Fat 18g
  • Cholesterol 115mg
  • Sodium 797mg
  • Carbohydrate 52g
  • Fibre 3g
  • Sugars 4g
  • Protein 37g
  • Vitamin A 25% DV
  • Vitamin C 35% DV
  • Calcium 4% DV
  • Iron 45% DV