Category: New Recipes

Grilled Mojo Lamb Steaks

Posted on by Marketing Team
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 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.

Grilled Ginger Soy Lamb Chops with Rice

Posted on by Marketing Team
Grilled Lamb Chops on Rice

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

Description:

This is a quick way to get lots of robust flavour without marinating. Brush on a blend of aromatics, soy sauce and rice wine vinegar and grill without the wait.

Ingredients List:

  • 2 pkg (8 chops) SunGold Lamb Rack Chops
  • 1 tsp (5 mL) each salt and pepper
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) soy sauce
  • 2 tbsp (30 mL) rice wine vinegar
  • 1 tbsp (15 mL) minced fresh ginger
  • 2 cups (500 mL) cooked brown or jasmine rice
  • 2 green onions, thinly sliced

Preparation & Directions:

  1. Preheat grill to medium-high; grease grate well. Slice lamb between bones to create individual chops; season with salt and pepper.
  2. Mix together garlic, soy sauce, rice wine vinegar and ginger; brush 2 tbsp over lamb chops. Reserve remaining soy sauce mixture.
  3. Grill lamb chops for 3 to 4 minutes per side or until instant-read thermometer inserted into centre registers 145F (63C) for medium-rare, or until desired doneness. Let stand for 5 minutes.
  4. Toss rice with reserved soy sauce mixture; serve with lamb chops. Garnish with green onions.

Tips:

  • For medium doneness, cook lamb to internal temperature of 160F (71C), and 165 (74C) for medium-well.
  • If desired, replace rice wine vinegar with red wine vinegar and add 2 tbsp (30 mL) chopped fresh herbs, such as chives, parsley, rosemary or thyme.

Skillet Lamb Roast with Cognac Pan Sauce

Posted on by Marketing Team
Pan Roasted Lamb with Cognac Sauce

Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 60 minutes | Serves: 4

Description:

Enjoy this impressive roast with a restaurant-type pan sauce for a special family holiday meal or when entertaining guests.

Ingredients List:

  • 1 SunGold Lamb Sirloin Roast, cap on (about 1 lb/500 g)
  • 1 tsp (5 mL) each salt and pepper
  • 2 tsp (10 mL) vegetable oil
  • 2 shallots, finely chopped
  • 2 tbsp (30 mL) Cognac or brandy
  • 2 cups (500 mL) beef broth
  • 2 tbsp (30 mL) all-purpose flour
  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) chopped fresh chives
  • 1 sprig fresh rosemary

Preparation & Directions:

  1. Preheat oven to 400F (200C). Pat lamb dry with paper towel; rub with salt and pepper. Heat oil in large ovenproof skillet set over medium-high heat; sear lamb, fat side down, for 2 to 3 minutes or until half of the fat has rendered.
  2. Transfer skillet to oven and roast for 35 to 40 minutes for medium-rare or until instant-read thermometer inserted into centre of lamb registers 145F (63C), or until desired doneness. Transfer to platter; tent with foil and let stand for 10 minutes.
  3. Meanwhile, add shallots to same skillet; saut over medium heat for 2 to 3 minutes or until softened. Add Cognac, stirring to scrape up brown bits from pan for 30 seconds. Add beef broth; bring to simmer.
  4. Mix flour with butter; sprinkle into pan. Cook, whisking constantly, for 1 or 2 minutes or until thickened. Slice roast and serve with Cognac sauce. Garnish with chives and rosemary sprig.

Tips:

  • For medium doneness, cook lamb to internal temperature of 160F (71C), and 165 (74C) for medium-well.
  • Serve roast with garlic mashed potatoes and steamed green beans or broccoli if desired

Braised Lamb with Capers, Lemon and Olives

Posted on by Marketing Team
Braised Lamb with Capers Lemon and Olives

Prep Time: 30 minutes | Cook Time: 2 1/2 hours | Total Time: 3 hours | Serves: 4

Description:

Use these neck chops to a make a mouthwatering slow-cooked braised lamb dinner. This is a great option for holiday entertaining.

 

Ingredients List:

  • 4 SunGold Lamb Neck Chops (about 3 lb/1.5 kg)
  • 2 tsp (10 mL) smoked paprika
  • 1 tsp (5 mL) ground cumin
  • 1 1/4 tsp (6 mL) each salt and pepper, divided
  • 1 tbsp (15 mL) vegetable oil
  • 2 onions, sliced
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 2 tbsp (30 mL) all-purpose flour
  • 1 cup (250 mL) dry white wine
  • 3 cups (750 mL) chicken broth (approx.)
  • 1/2 cup (125 mL) sliced pitted green olives
  • 2 tbsp (30 mL) capers
  • 1 cup (250 mL) whole-grain couscous
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) lemon juice
  • 2 tbsp (30 mL) chopped fresh mint

 

Preparation & Directions:

  1. Preheat oven to 325F (160C). Pat lamb dry with paper towel; rub with smoked paprika, cumin, and 1 tsp (5 mL) each salt and pepper. Heat oil in Dutch oven set over medium-high heat; sear lamb for 1 or 2 minutes per side. Transfer lamb to platter.
  2. In same pan, saut onions, carrot and celery over medium heat for about 3 minutes or until slightly softened. Sprinkle with flour; cook for 1 minute. Whisk in wine; cook for 2 minutes. Add chicken broth, olives and capers; bring to boil. Return lamb to pan.
  3. Transfer to oven; bake for about 2 hours or until lamb is fork-tender and falls off the bone, adding water as lamb is braising if needed. Remove from oven and skim off any fat.
  4. Cook couscous according to package directions. Toss with olive oil, lemon juice, and remaining salt and pepper.
  5. Serve lamb on couscous; spoon sauce over top. Garnish with mint.

Tips:

  • For medium doneness, cook lamb to internal temperature of 160F (71C), and 165 (74C) for medium-well.
  • To make 1 cup (250 mL) couscous, bring 1 cup (250 mL) water to boil; add 1 tbsp (15 mL) butter or olive oil. Stir in 1 cup (250 mL) couscous; remove from heat. Cover and let stand for 10 minutes. Fluff with fork.

Five Spice Lamb Osso Buco with Fennel and Orange

Posted on by Marketing Team
Lamb Osso Buco with mandarin slices on rice

Prep Time: 30 minutes | Cook Time: 2 hours 15 minutes | Total Time: 2 hours 45 minutes | Serves: 4

Description:

Fennel, orange and beer add depth of flavour and brightness to this version of Osso Buco.

Ingredients List:

  • 8 SunGold Lamb Shanks (about 1 1/2 lb/750 g)
  • 2 tsp (10 mL) each salt and pepper, divided
  • 2 tbsp (30 mL) olive oil
  • 2 cups (500 mL) chopped fennel
  • 1 cup (250 mL) chopped carrot
  • 1/2 cup (125 mL) each chopped celery and onion
  • 1 bottle (330 mL) of beer
  • 1 cup (250 mL) orange juice
  • 1/4 cup (60 mL) soy sauce
  • 1 tsp (5 mL) Chinese five-spice powder

Orange-Cilantro Rice:

  • 2 cups (500 mL) cooked long-grain rice
  • 1 orange, segmented
  • 2 tbsp (30 mL) chopped fresh cilantro

Preparation & Directions:

  1. Preheat the oven to 350F (180C). Season lamb with 1 tsp (5 mL) each salt and pepper. Heat oil in Dutch oven or roasting pan set over medium heat; sear lamb on all sides. Transfer to platter.
  2. In the same pan, saute fennel, carrot, celery and onion for 3 to 5 minutes or until tender and golden. Add beer, scraping up any brown bits.
  3. Add orange juice, soy sauce, 1 cup (250 mL) water, five-spice powder, and remaining salt and pepper. Bring to boil; boil for 5 minutes. Return lamb to pan; cover and transfer to oven.
  4. Bake for 2 to 2 1/2 hours or until fork-tender. Transfer lamb to platter. Skim fat from pan juices. Bring pan juices to boil over medium heat; boil for 3 to 5 minutes or until reduced. Strain sauce.
  5. Orange-Cilantro Rice: Toss together rice, orange and cilantro. Serve lamb on a bed of rice; spoon sauce over top.

Tip: To section an orange, cut away peel and pith, working over a bowl to catch juice (use juice in the recipe). Using a sharp knife, cut between membranes to release sections.