Category: Lamb Tonight Recipes

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

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.

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

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

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

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

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

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

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.