Category: New Recipes

Lemon-Herb Lamb Kleftiko

Posted on by Marketing Team

Prep: 30 minutes | Cook: 4 hours | Total: 4.5 hours | Serves 4-6 people

Lamb Kleftiko is a tender, slow-roasted Greek-style lamb dish is the kind of cozy, slow-cooked meal that fills the kitchen with the comforting aroma of garlic, lemon, herbs, and roasted vegetables. Greek Lamb Kleftiko a warm, family-style dish made for gathering around the table, sharing generous portions, and enjoying a meal that feels both rustic and special.

Ingredients for Lamb Kleftiko

INGREDIENTS

Marinade

  • 2 tsp minced garlic
  • 1 lemon, juiced
  • ½ C olive oil
  • 1 tbsp thyme
  • 1 tbsp oregano
  • Salt* and Pepper to taste
  • 2 tbsp red wine vinegar
  • 2 tbsp Dijon mustard

Roast

  • 1 boneless half leg of lamb
  • 2 small red onion
  • 2 bell peppers – any colour
  • 5 medium-large russet potatoes
  • 2 ripe tomatoes
  • 1 zucchini
  • ½ C Vegetable or Beef Broth – If needed
  • Parchment Paper

Because this dish has both lamb and potatoes, don’t be afraid to add more salt than you would think. Salt highlights both lamb and potatoes.

The recipe calls for boneless leg of lamb, but other cuts of lamb would also work for this dish. Traditionally kleftiko was made with a whole leg of lamb. This would also be perfect for lamb shanks and made into individual parchment paper pouches for serving.

slow roasted Greek-style lamb

DIRECTIONS

  1. Mix marinade together and cover lamb, ensuring every part it covered. Cover with cling film and refrigerate for a minimum of 30 minutes, overnight is best. To help the marinade infuse the meat, pierce repeatedly with a sharp knife first.
  2. Bring lamb out of the fridge and let it come up to as close to room temperature as possible before cooking.
  3. Pre-heat oven to 325 F.
  4. Cut veggies into large pieces so they cook evenly during the long roast without turning into mush.
  5. Cut parchment paper and line a roasting dish with enough excess to overlap and fold over the lamb.
  6. Line the bottom of the paper-lined dish with the veggies and place the lamb on top.
  7. Pour the remaining marinade over the veggies and add broth for extra moisture/steam if needed.
  8. Cinch or tie the parchment paper close and place into the oven for 3.5 hours.
  9. After 3.5 hours raise the heat to 425F or turn to broil. Uncover the lamb and return to the oven for 15-20 minutes. This will help the meat and veggies gain a nice colour.
  10. Let it rest for 15-20 minutes out of the oven
  11. Shred meat and serve with the cooked veggies and Greek salad or rice.

Smokey Lamb and Bacon Chili

Posted on by Marketing Team

Rich, smoky, and bursting with flavour, this lamb and bacon chili is the kind of comfort food that warms you from the inside out. It is perfect on a cool fall day or for a cozy weekend in during the winter months.

Serve it with crusty bread, pile on your favourite toppings, and don’t be surprised if the leftovers taste even better the next day.

Ingredients for lamb and bacon chili

INGREDIENTS

  • 1 pk streaky bacon
  • 1 lb ground lamb
  • 2-3 jalapenos (with seeds if you like spicier), finely diced
  • 1-2 bell pepper, diced
  • 1 diced white onion, diced
  • 1 tsp minced garlic
  • 1 can red kidney bean
  • 1 can black bean
  • 1 large can diced tomatoes
  • 1 tbsp tomato paste
  • Salt and pepper to taste
  • 2 tbsp cumin, divided
  • 2 tbsp chili pepper, divided
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • ½ tsp apple cider vinegar
Smokey Lamb and Bacon Chili with crusty bread.

DIRECTIONS

  1. Cook bacon in a cold pan. Take the ground lamb out of the fridge so it can warm up to closer to room temperature before cooking.
  2. Dice veggies while bacon is cooking. Season with salt and pepper.
  3. Drain some of the bacon fat. Sauté all the veggies together until translucent and fragrant. Add minced garlic at the end so it doesn’t burn.
  4. Add lamb to the cooked veggies and cook until brown. Season with about half a tbsp of Cumin and Chili Powder.
  5. Add tomato paste once the ground lamb is cooked. Cook together for 3-5 minutes.
  6. Chop cooked bacon and add it back into the pot.
  7. Drain and rinse kidney and black beans and add to the pot.
  8. Add diced tomatoes. Season again with 1 tbsp of both Cumin and Chili Powder and the garlic and onion powder. Depending on how you like your chili, you may want to add some water or beef stock to make the chili less thick. About half of the tomato can of liquid should be plenty.
  9. Add a splash of apple cider vinegar, about ½ teaspoon.
  10. Cook on low for at least half an hour. Make sure to taste as it cooks and season to your liking.
  11. Serve with crusty bread and enjoy!

Tips: To make this chili as flavourful as possible, season at every step, to ensure every bite is bursting with flavour! This chili can also be topped with crispy bacon, cheese, or sour cream.

Leftovers: It gets better the next day. This is a meal you will want to have leftovers of. Serve you leftover chili over rice for a filling and comforting bowl. Add some more liquid when you reheat it and ladle it generously over crispy fries or a hot dog for delicious and nostalgic chili fries and chili dogs. You can even pour you left over chili over pasta for a dish known as “Cincinnati Spaghetti.”

Slow-Cooked Thai Curry Lamb Ribs

Posted on by Marketing Team
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

Posted on by Marketing Team
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.

Pistachio Lime Crusted Rack of Lamb

Posted on by Marketing Team
Rack of Lamb Dinner Plate

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Serves: 4

Description:

Sophisticated, restaurant-quality Pistachio Crusted Rack of Lamb. These lamb racks make an easy yet elegant dinner entre.

Ingredients List:

  • 1 clove garlic, peeled
  • 1/2 cup (125 mL) shelled pistachios
  • 1/4 cup (60 mL) packed fresh mint
  • 1 tsp (5 mL) chopped fresh thyme
  • 1 tsp (5 mL) lime zest
  • 1/2 tsp (2 mL) red chili flakes
  • 2 SunGold French Lamb Racks, cap off
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 tbsp (15 mL) olive oil
  • 2 tbsp (30 mL) Dijon mustard

Preparation & Directions:

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). In food processor, pulse garlic, pistachios, mint, thyme, lime zest and chili flakes until finely chopped. Transfer to shallow dish; set aside.
  • Season lamb with salt and pepper. Heat oil in large skillet set over medium heat; sear lamb racks all over, starting with fat side down, for 3 to 4 minutes per side or until browned. Let cool slightly.
  • Brush mustard evenly over fat side of lamb racks; coat in pistachio mixture, pressing to adhere.
  • Transfer lamb to parchment paper-lined baking sheet; roast for 20 to 25 minutes for medium-rare or until instant-read thermometer inserted into thickest part of lamb without touching bone registers 145 degrees Fahrenheit (63 degrees Celsius), or cook to desired doneness. Let stand for 10 minutes. Cut into 2-rib portions.

Tip:

  • 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.

Leg of Lamb Nicoise

Posted on by Marketing Team
Leg of Lamb Nicoise on Potatoes

Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour and 20 minutes | Serves: 6

Description:

Full of the flavors of the south of France, this lamb roasts along with veggies bathed in a yummy Provencal-style dressing – perfect for a weekend dinner.

Ingredients List:

  • 1 SunGold Half-Cut Tied Boneless Leg of Lamb Roast (2 lb/1 kg)
  • 1 lb (500 g) baby potatoes, halved
  • 1 lb (500 g) green beans
  • 2 cups (500 mL) grape tomatoes
  • 1 cup (250 mL) black olives
  • 6 shallots, peeled and quartered

Herbes de Provence Dressing:

  • 1/3 cup (75 mL) olive oil
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) herbes de Provence
  • 1 tbsp (15 mL) Dijon mustard
  • 2 tsp (10 mL) chopped fresh tarragon
  • 1 tsp (5 mL) each salt and pepper

Preparation & Directions:

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Herbes de Provence Dressing: In small bowl, whisk together olive oil, garlic, herbes de Provence, Dijon, tarragon, salt and pepper; set aside.
  • Rub roast all over with 3 tbsp (45 mL) dressing. Toss potatoes with 2 tbsp (30 mL) dressing. Toss green beans, tomatoes, olives and shallots with remaining dressing; place on parchment paper-lined baking sheet.
  • Place lamb roast on rack in roasting pan; add potatoes to pan. Roast for 35 minutes. Add baking sheet of vegetables to oven; roast for about 20 minutes for medium-rare or until instant-read thermometer inserted into thickest part of lamb without touching bone registers 145 degrees Fahrenheit (63 degrees Celsius), or cook until desired doneness, and green beans are tender.
  • Transfer lamb to cutting board. Cover loosely with foil; let stand for 15 minutes before slicing.
  • Toss green beans, tomatoes, olives and shallots with potatoes; transfer to serving dish. Arrange lamb over top.

Tip:

  • For medium doneness, cook lamb to internal temperature of 160 degrees Fahrenheit (71 Celsius), and 165 degrees Fahrenheit (74 degrees Celsius) for medium-well.

Lamb Surf and Turf

Posted on by Marketing Team
Lamb Surf 'n Turf with Corn on the Cob

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Serves: 4

Description:

Here’s a decadent feast that is easy to prepare. Roll up your sleeves and dip the juicy lamb chops, jumbo shrimp and fresh corn into the warm garlic butter – and enjoy!

Ingredients List:

  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) crushed peppercorns
  • 1 tbsp (15 mL) fennel seeds
  • 1 tsp (5 mL) salt
  • 8 SunGold Lamb Loin Chops (5 oz/150 g each)
  • 8 jumbo shrimp, peeled and deveined (tails on)
  • 3 cobs fresh corn, husked and cut into 4 pieces each

Garlic Butter:

  • 1/2 cup (125 mL) butter
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) lemon juice
  • 1 tbsp (15 mL) chopped fresh parsley

Preparation & Directions:

  • Preheat grill to medium heat; grease grate well.
  • Combine olive oil, peppercorns, fennel seeds and salt; divide mixture between two bowls. Toss lamb with olive oil mixture in one bowl and shrimp with olive oil mixture in other bowl until well coated.
  • Grill lamb for about 5 minutes per side for medium-rare or until instant-read thermometer inserted horizontally into thickest part of lamb without touching bone registers 145 degrees Fahrenheit (63 degrees Celsius), or cook to desired doneness. Transfer to platter and cover with foil to keep warm.
  • Grill shrimp, turning once, for about 5 minutes or until opaque. Grill corn, turning, for 5 to 7 minutes or until grill-marked.
  • Garlic Butter: In small saucepan, heat butter, garlic and lemon juice over low heat until melted. Stir in parsley.
  • Serve lamb chops, shrimp and corn with Garlic Butter.

Tip:

  • 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.

Tex Mex Lamb Chili

Posted on by Marketing Team
Tex Mex Lamb Chili in a Bowl

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Serves: 4

Description:

Featuring SunGold ground lamb – enjoy the rich flavor of lamb in this comforting chili.

Ingredients List:

  • 2 tsp (10 mL) olive oil
  • 1 lb (500 g) SunGold Ground Lamb
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, minced
  • 1 can (540 mL) diced tomatoes
  • 1 can (398 mL) pinto beans, drained and rinsed
  • 4 tsp (20 mL) chili powder
  • 1 tbsp (15 mL) cocoa powder
  • 1 tbsp (15 mL) packed brown sugar
  • 1 tsp (5 mL) Worcestershire sauce
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/2 cup (125 mL) Cheddar cheese
  • 1/4 cup (60 mL) chopped green onions

Preparation & Directions:

  • Heat oil in Dutch oven set over medium heat; cook lamb, onion, garlic and jalapeno for about 10 minutes or until browned.
  • Add tomatoes, beans, chili powder, cocoa, brown sugar, Worcestershire sauce, salt and pepper; bring to boil. Reduce heat to low and simmer for about 30 minutes or until thickened. Spoon into bowls; sprinkle with Cheddar and green onions.

Tip:

  • Double the recipe and portion into containers, then pop them into the freezer – this chili freezes well.

Spice Braised Shoulder Chop

Posted on by Marketing Team
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.

Slow Cooker Lamb Goulash

Posted on by Marketing Team
Lamb Goulash on Rice

Prep Time: 15 minutes | Cook Time: 4 hours and 10 minutes | Total Time: 4 hours and 25 minutes | Serves: 6

Description:

With very little prep work, this goulash simmers all day for a warm and comforting bowl of dinnertime goodness.

Ingredients List:

  • 2 lb (1 kg) SunGold Lamb Shoulder Stew
  • 1 tbsp (15 mL) all-purpose flour
  • 1 tsp (5 mL) each salt and pepper
  • 2 tbsp (30 mL) vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 carrots, cut into 2-inch (5 cm) chunks
  • 1 red pepper, chopped
  • 3 cups (750 mL) chicken broth
  • 1/4 cup (60 mL) tomato paste
  • 2 tbsp (30 mL) paprika
  • 3 tbsp (45 mL) sour cream
  • 2 tbsp (30 mL) chopped fresh parsley

Preparation & Directions:

  • Toss together lamb, flour, salt and pepper. Heat oil in skillet set over medium-high heat; sear lamb on all sides, in batches, for 5 to 6 minutes or until browned.
  • In slow cooker, combine lamb, onion, garlic, carrots and red pepper. Whisk together chicken broth, tomato paste and paprika; pour over lamb and vegetables.
  • Cover and cook on Low for about 8 hours or High for about 4 hours or until meat is tender. Serve with sour cream and parsley.

Tip:

  • This dish is traditionally served with egg noodles, but you can serve it with rice, potatoes or quinoa, if you like.