Category: Low Carb Recipes

Slow-Cooked Thai Curry Lamb Ribs

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Thai Curry Lamb with Rice

Prep Time: 20 minutes | Cook Time: 3 1/2 hours | Total Time: 3 hours 50 minutes | Serves: 4

Description:

These ribs cook long and slow for an easy dish with Thai flavours and tender meat.

Ingredients List:

  • 8 racks SunGold Lamb Ribs (about 3 lb/1.5 kg)
  • 1 tsp (5 mL) each salt and pepper
  • 2 tbsp (30 mL) vegetable oil
  • 1 can (400 mL) coconut milk (full fat)
  • 1 cup (250 mL) chicken or vegetable broth
  • 2 tbsp (30 mL) Thai green or red curry paste
  • 1 piece lemongrass (1 to 2 inches/2.5 to 5 cm), bruised
  • 2 cloves garlic, sliced
  • 1 piece ginger (1 inch/2.5 cm), peeled and thinly sliced
  • 1 tbsp (15 mL) brown sugar
  • 2 tsp (10 mL) lime juice
  • 2 sprigs fresh Thai basil, divided
  • 2 cups (500 mL) cooked Thai sticky rice
  • 2 green onions, thinly sliced

Preparation & Directions:

  1. Season ribs with salt and pepper. Heat oil in skillet set over medium-high heat; sear ribs on all sides. Set aside.
  2. In slow cooker, whisk together coconut milk, chicken broth, Thai curry paste, lemongrass, garlic, ginger, brown sugar and lime juice.
  3. Add ribs and 1 sprig basil to slow cooker. Cover and cook on Low for about 3 hours or until very tender. Remove ribs and cook liquid on High for 30 minutes.
  4. Serve ribs and sauce on bed of rice. Garnish with green onions and remaining Thai basil.

Tips:

  • For authentic Thai flavour, replace salt with 1 tbsp (15 mL) fish sauce (salt is omitted as fish sauce is very salty).
  • For a spicy addition, garnish with thinly sliced Thai Bird (red) chili peppers.

Lamb and Quinoa Power Bowl with Tahini Dressing

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Lamb Quinoa Bowl

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Serves: 4

Description:

Featuring SunGold lamb sirloin roast – this one-dish meal is sure to please. It’s delicious served hot or cold.

Ingredients List:

  • 1 SunGold Lamb Sirloin (about 1 1/4 lb/625 g)
  • 3 tbsp (45 mL) za’atar seasoning
  • 2 tsp (10 mL) olive oil

Quinoa:

  • 3 cups (750 mL) cooked quinoa
  • 1 cup (250 mL) chopped cucumber
  • 1 large tomato, chopped
  • 1/2 cup (125 mL) crumbled feta cheese
  • 1/3 cup (75 mL) finely chopped red onion
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 tbsp (15 mL) lemon juice

Tahini Dressing:

  • 1/4 cup (60 mL) tahini paste
  • 2 tbsp (30 mL) lemon juice
  • 2 tbsp (30 mL) chopped fresh parsley
  • 1 clove garlic, minced
  • 1/2 tsp (2 mL) salt

Preparation & Directions:

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Pat lamb dry with paper towel; rub with za’atar seasoning. Heat oil in large skillet set over medium-high heat; sear lamb, fat side down, for 3 or 4 minutes or until half of the fat has rendered.
  • In small roasting pan, bake lamb for 30 to 35 minutes for medium-rare or until instant-read thermometer inserted into centre of lamb registers 145 degrees Fahrenheit (63 degrees Celsius), or cook until desired doneness. Let stand for 10 minutes before slicing.

Quinoa:

  • Meanwhile, toss together quinoa, cucumber, tomato, feta cheese, red onion, olive oil and lemon juice.

Tahini Dressing:

  • Whisk together tahini, 1/4 cup (60 mL) water, lemon juice, parsley, garlic and salt.
  • Divide quinoa mixture among 4 bowls. Top with lamb slices and drizzle with Tahini Dressing.

Tips:

  • For medium doneness, cook lamb to internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) and 165 degrees Fahrenheit (74 degrees Celsius) for medium-well.
  • To cook quinoa, bring 1 cup (250 mL) quinoa and 2 cups (500 mL) water to boil in a small saucepan; reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed. Fluff with a fork.

Spice Braised Shoulder Chop

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Braised Lamb Shoulder Chop on Rice

Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 70 minutes | Serves: 4

Description:

Shoulder chops braised low and slow result in deliciously tender lamb.

Ingredients List:

  • 2 tbsp (30 mL) five-spice powder
  • 1 tsp (5 mL) each salt and pepper
  • 4 SunGold Lamb Shoulder Chops (about 8 oz each)
  • 2 tbsp (30 mL) olive oil
  • 1 cup (250 mL) chicken broth
  • 2 cloves garlic, minced
  • 3 tbsp (45 mL) rice wine vinegar
  • 3 tbsp (45 mL) soy sauce
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 tbsp (15 mL) honey
  • 1 tsp (5 mL) cornstarch
  • 1/4 cup (60 mL) chopped green onions
  • 2 tbsp (30 mL) toasted sesame seeds
  • 1 tsp (5 mL) chili pepper flakes (approx.)

Preparation & Directions:

  • Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Combine five-spice powder, salt and pepper. Rub lamb chops on both sides with spice mixture.
  • Heat oil in large ovenproof skillet set over medium heat. Brown lamb chops, turning once, for 7 to 8 minutes or until golden brown. Pour off fat; return skillet to heat. Add chicken broth, garlic, vinegar, soy sauce, ginger and honey; bring to boil. Transfer to oven; cover and bake for about 45 minutes or until tender.
  • Remove lamb chops; set aside and keep warm. Combine cornstarch with 2 tsp (10 mL) water; add to liquid in pan. Bring to boil, stirring constantly; boil, stirring, for about 2 minutes or until slightly thickened.
  • Place lamb chops in shallow bowls; drizzle with pan sauce. Sprinkle with green onions and sesame seeds; sprinkle with chili pepper flakes to taste.

Tips:

  • Serve over rice with sauteed bok choy.
  • To make this recipe gluten-free, substitute wheat-free tamari for soy sauce.

Grilled Mojo Lamb Steaks

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Grilled Lamb Steaks

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes (+ 4 hours marinating time) | Serves: 4

Description:

This version of the signature marinade of Cuba pairs very well with lamb, keeping the steaks juicy when grilled.

Ingredients List:

  • 1/4 cup (60 mL) orange juice
  • 1/4 cup (60 mL) lime juice
  • 1/4 cup (60 mL) chopped fresh cilantro
  • 4 cloves garlic, minced
  • 1 jalapeno pepper, minced
  • 2 tsp (10 mL) packed brown sugar
  • 1 tsp (5 mL) dried oregano
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) each salt and pepper
  • 4 SunGold Bone-in Lamb Leg Steaks

Avocado Salsa:

  • 1 avocado, peeled, pitted and chopped
  • 2 tbsp (30 mL) finely chopped red onion
  • 1 tbsp (15 mL) lime juice
  • 1 tbsp (15 mL) chopped fresh cilantro
  • 1/4 tsp (1 mL) cumin
  • Pinch each salt and pepper

Preparation & Directions:

  • Whisk together orange juice, lime juice, cilantro, garlic, jalapeno, brown sugar, oregano, cumin, salt and pepper; pour over lamb in non-metallic container or in resealable plastic bag. Cover or seal; refrigerate lamb for at least 4 hours or up to 6 hours.
  • Preheat grill to medium-high heat; grease grate well. Grill steaks, turning once, for about 8 minutes for medium-rare or until desired doneness.
  • Avocado Salsa: Meanwhile, combine avocado, red onion, lime juice, cilantro, cumin, salt and pepper. Serve with steaks.

Tip:

  • Instead of the salsa, serve the lamb simply with avocado – with a squeeze of lime and chopped cilantro if desired.

Lamb Kofta with Veggie Couscous Salad

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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 Kabobs with Mango Apple Salad

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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.