Category: Lamb Tonight Recipes

Souvlaki Lamb Kabobs with Spiralized Zucchini Salad

Posted on by Marketing Team

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

Description:

Spiked with Greek flavours, this spiralized salad is a fun and healthy side dish for classic souvlaki.

Ingredients List:

  • 2 pkg (each 300 g) SunGold Souvlaki Lamb Kabobs
  • 4 zucchini
  • 1/4 cup (60 mL) olive oil
  • 1 tbsp (15 mL) lemon juice
  • 1 tbsp (15 mL) red wine vinegar
  • 1 tbsp (15 mL) finely chopped fresh oregano
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 cup (250 mL) half-moon cucumber slices
  • 1 cup (250 mL) halved cherry tomatoes
  • 1/3 cup (75 mL) crumbled feta cheese
  • Lemon wedges

Preparation & Directions:

  • Using a spiralizer, turn zucchini into long strands, trimming with clean kitchen shears as needed; transfer to large bowl.
  • Whisk together oil, lemon juice, vinegar, oregano, garlic, salt and pepper; toss with zucchini, cucumber and tomatoes.
  • Let stand for 10 minutes.
  • Meanwhile, preheat grill to medium-high heat; grease grate well.
  • Grill souvlaki for 4 to 5 minutes or until grill-marked and cooked through.
  • Sprinkle feta over salad; serve with souvlaki and lemon wedges.

Tips:

  • Substitute 1/2 tsp (2 mL) dried oregano for fresh oregano if desired.
  • A spiralizer is also known as a spiral slicer or vegetable turning slicer. They are available at most kitchenware stores or can be ordered online. Alternatively, slice zucchini into long strips with a vegetable peeler and then cut into thin strands, lengthwise, with a sharp knife.

Nutrition Facts (Per 1/4 recipe)

  • Calories 382
  • Fat 23g
  • Cholesterol 111mg
  • Sodium 1325mg
  • Carbohydrate 10g
  • Fibre 3g
  • Sugars 7g
  • Protein 35g
  • Vitamin A 8% DV
  • Vitamin C 70% DV
  • Calcium 10% DV
  • Iron 30% DV

Lamb Sausage Rolls

Posted on by Marketing Team
Lamb Sausage Rolls

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Makes: 25

Description:

These easy little bites make a perfect appetizer for parties or anytime snacking.

Ingredients List:

  • 2 pkg (375 g each) SunGold Lamb Tonight Italian Sausages
  • 1 sheet frozen rolled puff pastry, thawed
  • 1 egg, beaten

Sweet Apricot Mustard:

  • 1/4 cup (60 mL) Dijon mustard
  • 2 tbsp (30 mL) apricot jam
  • 2 tsp (10 mL) honey

Preparation & Directions:

  • Cook sausages according to package directions. Let cool and cut each sausage into 3 pieces.
  • Preheat oven to 400 Fahrenheit (200 Celsius). On lightly floured surface, roll out pastry; cut into 8 strips, then cut each strip into 3 pieces (you should have 24 pieces).
  • Roll sausage pieces in puff pastry strips. Place, seam side down, on parchment paper-lined baking sheet. Whisk egg with 1 tsp (5 mL) cold water; brush over tops of rolls.
  • Bake for about 20 minutes or until pastry is puffed and golden.
  • Sweet Apricot Mustard: Whisk together Dijon mustard, apricot jam and honey until smooth. Serve rolls with dipping sauce.

Tips:

  • Sausage rolls can also be served with marinara or tzatziki sauce for dipping.
  • For a spicy sausage roll, try Lamb Tonight Merguez Sausage.

Mediterranean Lamb Burger

Posted on by Marketing Team
Mediterranean Lamb Burger

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Serves: 4

Description:

Grilled eggplant and Mediterranean flavours make these lamb burgers special.

Ingredients List:

  • 4 patties SunGold Lamb Tonight Our Favourite Lamb Burger
  • 4 slices eggplant
  • 4 hamburger buns
  • 4 oz (125 g) goat cheese
  • 1/4 cup (60 mL) prepared basil pesto
  • 4 slices tomato
  • 1 1/3 cups (325 mL) packed arugula

Preparation & Directions:

  • Preheat grill to medium-high heat; grease grate well.
  • Grill burgers and eggplant slices, turning once, for 8 to 10 minutes or until grill-marked and burgers are cooked through.
  • Assemble burgers in buns with eggplant, goat cheese, pesto, tomato and arugula.

Tip:

  • For a low-carb option, serve burgers wrapped in lettuce leaves instead of buns.

Lamb Kofta with Veggie Couscous Salad

Posted on by Marketing Team
Lamb Kafta with Couscous salad

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Serves: 4

Description:

Perfect for quick dinners or easy entertaining, these grilled lamb koftas are served with a fresh salad tossed in a flavourful harissa dressing.

Ingredients List:

  • 2 pkg (300 g each) SunGold Lamb Kofta
  • 3/4 cup (175 mL) couscous
  • 1 small carrot, diced and blanched
  • 1 small zucchini, diced
  • 1 cup (250 mL) halved grape tomatoes
  • 1/2 yellow pepper, diced
  • 1/3 cup (75 mL) diced red onion
  • 1/4 cup (60 mL) finely chopped fresh parsley

Dressing:

  • 3 tbsp (45 mL) yogurt
  • 1 tsp (5 mL) lime zest
  • 3 tbsp (45 mL) lime juice
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) honey
  • 2 tsp (10 mL) harissa paste
  • 1/2 tsp (2 mL) salt

Preparation & Directions:

  • Preheat grill to medium-high heat; grease grates well. Cook koftas, turning once, for about 8 minutes or until cooked through.
  • Prepare couscous according to package directions.
  • Dressing: Whisk together yogurt, lime zest, lime juice, oil, honey, harissa and salt.
  • Toss together couscous, carrot, zucchini, tomatoes, pepper, onion, parsley and dressing; transfer to serving dish. Arrange koftas over top.

Tips:

  • Garnish salad with finely chopped almonds, pistachios or pine nuts.
  • Substitute pearl couscous for regular couscous if desired.
  • If you like, substitute mint for parsley.
  • To blanch carrots, cook in boiling salted water for about 3 minutes or until tender.

Lamb Gyros Pita with Tzatziki Sauce & Feta Cheese

Posted on by Marketing Team
Lamb Gyros Pita with Tzatziki Sauce Dinner

Prep Time: 15 minutes | Cook Time: 10 minutes| Total Time: 25 minutes| Serves: 4

Description:

Better than takeout, this easy gyro sandwich is loaded with healthy veggies and zesty feta cheese.

Ingredients List:

  • 1 pkg (300 g) Lamb Tonight Kabab
  • 3 tbsp (45 mL) olive oil
  • 1 tbsp (15 mL) lemon juice
  • 1/2 cup (125 mL) canned chickpeas, drained and rinsed
  • 1/2 cup (125 mL) finely diced cucumber
  • 2 radishes, thinly sliced
  • 1/3 cup (75 mL) thinly sliced red onion
  • 4 pita breads (6 inch/15 cm), warmed
  • 2/3 cup (150 mL) store-bought tzatziki sauce
  • 1/3 cup (75 mL) finely crumbled feta cheese
  • 1 tbsp (15 mL) finely chopped fresh dill

 

Preparation & Directions:

  • Grill Kababs according to package directions. When cool enough to handle, slice thinly.
  • Meanwhile, whisk together olive oil and lemon juice; toss with chickpeas, cucumber, radishes and red onion.
  • Spoon chickpea mixture onto pita breads; top with sliced gyros. Drizzle with tzatziki sauce; sprinkle with feta and dill.

Tips:

  • Add pitted black olives to the sandwich if desired.
  • Alternatively, substitute naan bread or tortillas for pita bread.

Lamb Kabobs with Mango Apple Salad

Posted on by Marketing Team
Lamb Kabobs with Mango Apple Salad

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Serves: 4

Description:

These grilled LambTonight Taste of India ground lamb kabobs are served with a summery salad of sweet mango, tangy green apple and fresh basil for a light and tasty dinner.

Ingredients List:

  • 2 pkg (300 g each) SunGold Taste of India Lamb Kabobs
  • 1 1/2 cups (375 mL) quartered cherry tomatoes
  • 1 ripe mango, peeled, pitted and sliced
  • 1 Granny Smith apple, cored and sliced
  • 3 tbsp (45 mL) lime juice
  • 2 tbsp (30 mL) olive oil
  • 4 tsp (20 mL) brown sugar
  • 1/2 tsp (2 mL) salt
  • 1/3 cup (75 mL) fresh basil leaves, torn
  • 2 green onions, thinly sliced
  • 1/3 cup (75 mL) chopped toasted cashews
  • 4 naan breads, warmed

 

Preparation & Directions:

  • Preheat grill to medium-high heat; grease grates well. Cook kabobs, turning once, for about 8 minutes or until cooked through.
  • Toss together tomatoes, mango, apple, lime juice, olive oil, sugar and salt. Stir in basil and green onions.
  • Divide salad evenly among 4 plates; top with kabobs. Sprinkle with cashews and serve with naan bread.

Tips:

  • Serve the kabobs over basmati rice if desired.
  • Substitute almonds or peanuts for cashews if desired.
  • For a spicy salad, garnish with thinly sliced fresh Thai chili peppers.

Lamb Shawarma with Romesco Dipping Sauce

Posted on by Marketing Team
Lamb Shawarma

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

Description:

Grill these easy and delicious kabobs and make the sauce ahead for a quick weeknight dinner.

Ingredients List:

  • 4 SunGold Lamb Shawarma kabobs (about 10 oz/300 g)
  • 2 tbsp (30 mL) chopped fresh parsley

Romesco Dipping Sauce:

  • 1/2 red pepper, halved and seeded
  • 2 plum tomatoes, halved
  • 1/4 cup (60 mL) extra-virgin olive oil, divided
  • 1 clove garlic
  • 1/4 cup (60 mL) blanched almonds, toasted
  • 1/2 cup (125 mL) cubed lightly toasted baguette or French loaf
  • 1/2 tsp (2 mL) smoked paprika
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 tbsp (15 mL) sherry or red wine vinegar

Preparation & Directions:

  1. Romesco Dipping Sauce: Preheat broiler to high. Place pepper and tomatoes, cut sides down on foil-lined baking sheet; brush with 4 tsp (20 mL) olive oil. Cook for 8 to 10 minutes or until well charred. Let cool enough to handle; peel away skins and chop.
  2. In food processor, chop garlic. Add almonds; pulse until finely chopped. Add bread, paprika, hot pepper flakes, salt and pepper; process until fine.
  3. Add reserved pepper and tomatoes; process until chunky. Add vinegar; pulse until combined. With machine running, drizzle in remaining olive oil until smooth. Transfer to serving dish.
  4. Preheat grill to medium-high; grease grate well. Grill lamb kabobs, turning occasionally, for 8 to 10 minutes or until grill- marked and cooked through. Tent with foil and let rest for 10 minutes. Sprinkle with parsley. Serve kabobs with Romesco Dipping Sauce.

Tips:

  • For medium doneness, cook lamb to internal temperature of 160F (71C), and 165 (74C) for medium-well.
  • If you prefer, replace smoked paprika with sweet paprika.
  • Use remaining Romesco Sauce in sandwiches with Spanish cured meats and cheeses.

Spicy Grilled Merguez and Red Onion Pizza

Posted on by Marketing Team
Grilled Lamb Sausage Flatbread

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Serves: 4

Description:

Grilling pizza adds a nice smoky flavour and chars the crust for a crisp and tasty finish.

Ingredients List:

  • 4 Lamb Tonight Merguez Lamb Sausages
  • 1 lb (500 g) pizza dough
  • 1/4 cup (60 mL) olive oil, divided
  • 1 clove garlic, minced
  • 1/4 cup (60 mL) chopped pepperoncini
  • 1 red onion, thinly sliced
  • 1 cup (250 mL) crumbled goat cheese
  • 2 tbsp (30 mL) fresh chopped parsley

Preparation & Directions:

  1. Preheat grill to medium; grease grate well. Score sausages; grill, turning occasionally, for 12 to 15 minutes or until grill-marked and cooked through. Remove from grill; cut crosswise into 1/4-inch (5 mm) thick slices.
  2. Meanwhile, divide dough in half. On lightly floured surface, roll out each half into 8-inch (20 cm) round.
  3. Brush one side with half of the olive oil; grill for 4 to 5 minutes or until grill-marked and bubbles appear on surface. Flip over and grill second side for 2 minutes. Remove from grill.
  4. Brush darker sides with remaining olive oil; top with garlic, pepperoncini, red onion and sausage slices. Sprinkle with goat cheese.
  5. Place pizzas over indirect heat. Cover and cook for 8 to 10 minutes until grill-marked and cheese is melted. Sprinkle with parsley.

Tips:

  • Top pizza with lightly dressed arugula or baby spinach for a fresh addition.
  • Add capers, fresh parsley and sliced olives if desired.