Peppercorn & Fresh Herb Crusted Sirloin

SunGold Peppercorn Lamb Sirloin

Description:

Follow the directions for indirect BBQ cooking for a unique presentation for thick lamb sirloins. A savoury top crust of herb pesto matches perfectly succulent medium rare lamb touched by the smoked grill flavour. Alternately steaks can be roasted (not broiled) in a hot oven.

Ingredients List:

4 6oz (375g) SUNGOLD lamb sirloin steaks
2TB (15ml) roughly chopped fresh chives
4 cloves garlic, chopped
cup (50ml) roughly chopped fresh parsley
cup (50ml) roughly chopped fresh basil
1 TB (15ml) whole green peppercorns
2 TB (25ml) olive oil
1TB (15ml) fine bread crumbs
1 tsp (5ml) coarse or Kosher salt

Preparation & Directions:

  • In a food processor, or with pestle and mortar whir or muddle herbs, pepper, oil, crumbs and salt until a rough thick paste
  • Divide evenly and press onto the non fat side of the sirloin steaks
  • Cover loosely and refrigerate for 2-4 hrs
  • Take out of refrigerator and let sit for 30 minutes prior to cooking

TO GRILL

  • Place a flame proof drip pan under the grill on one side of a dual flame BBQ
  • Turn the other side onto med flame and allow grill to warm up (about 10 min)
  • Place steaks, fat side down, herbed side up, on the unlit side of the grill over drip pan
  • Do not turn steaks while cooking
  • Return lid of BBQ and grill, checking often, until internal temp with a thermomter reaches 140F (60C) (rare lamb)
  • Immediately remove from grill, and tent loosely with foil to rest for 5-10 min before serving

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Rack of Lamb for Two

SunGold Rack of Lamb

Prep Time Timing: 15 min Cook Time: 30 – 35 mins | Serves: 2

Description:

Try this flavourful classic rack of lamb for a special dinner for two. This recipe is an ideal choice for making a dramatic presentation and will create a perfect romantic meal for two.

Ingredients List:

1 SUNGOLD Lamb 8 rib rack
1TB (15ml) Dijon mustard
cup (50)ml fine bread crumbs
2TB (25ml) chopped, fresh parsley
2 cloves minced garlic
1 TB (15ml) melted butter
Salt & fresh ground pepper to taste

Preparation & Directions:

  • Pre heat oven to 400F (200C)
  • Place rack bone side down in a shallow roasting pan
  • Roast for 15 minutes
  • Remove from heat and spread surface with theDijon
  • Combine bread crumbs, parsley, garlic and butter and press onto mustard coating
  • Sprinkle with salt and pepper
  • Return to oven and continue roasting for 15-20min until a thermometer registers 160F (90C) for medium rare, or desired doneness
  • Remove to a platter or cutting board and cover loosely with foil and let stand 5 min to rest
  • Carve between the bones to serve

Sugg Serving: Rice pilaf and spinach salad

Sesame Crusted Thai Scented Lamb Pops

SunGold Sesame Thai Lamb Pops

Prep Time: 10 minutes | Marinate Time: 4 hours | Serves: 6 appetizer servings

Description:

Trimmed, Frenched rack lamb chops, flavour infused and quickly grilled make an impressive appetizer or first course of a special dinner.

Ingredients List:

Marinade for up to 12 lamb pops, double if more:

  • 12 SUNGOLD Frenched rack lamb chops, inch (1cm) thick
  • 2 Tbsp (30mL) prepared lemongrass puree
  • 2 Tbsp (30mL) fresh grated ginger root
  • 1 tsp (5mL) dried mint leaves
  • 1 tsp (5mL) Asian chili garlic paste, or Sriracha sauce
  •  cup (125mL) coconut milk
  • 1 cups (375mL) toasted sesame seeds
  • Cilantro for garnish

Preparation & Directions:

  • Place lamb chops in a large sealable plastic bag.
  • In a mixing bowl, whisk lemon grass, ginger, mint, chilli paste and coconut milk until smooth.
  • Pour into bag over chops and seal, removing as much air as possible, and distribute marinade evenly around the chops.
  • Place in the fridge to marinate at least 4 hours, or overnight.
  • To cook, remove chops and lightly pat with a paper towel to remove excess moisture.
  • Place 1/3 of the toasted sesame seeds on a small plate.
  • Press chops lightly into the seeds on each side, continue using 1/3 sesame seeds to cover 4 chops at a time.
  • Preheat broiler to High.
  • Place chops on broiler tray on the middle rack of the oven, and grill for about 2 minutes on each side for medium rare. Watch carefully that the sesame seeds do not burn.
  • Allow chops to sit for 3 minutes to firm before serving.

Skillet Lamb Chops

SunGold Lamb Chops in Skillet

Prep & Cook Time: 1 hour | Serves: 4

Description:

Family style suppers are so easy with economical lamb shoulder chops, set on the stove, cover and simmer while everything else gets done. Ready when you are.

Ingredients List:

4 SUNGOLD lamb shoulder chops
Salt and fresh ground pepper to taste
1 TB (15ml) butter
1 TB (15ml) oil
2 cloves minced garlic
1 beef bouillon cube
1 cup (250ml) boiling water
1 tsp (5ml) Worcestershire sauce
1 TB (15ml) cornstarch

Preparation & Directions:

  • Season chops with salt and pepper
  • In a heavy skillet melt butter and oil with garlic and brown chops on both sides
  • Dissolve bouillon cube in boiling water and pour cup (125ml) over chops
  • Over med low heat, simmer chops, covered for 40 minutes. Check to see that the pan does not dry, add more water if necessary
  • Remove chops to a heated platter
  • Whisk Worcestershire and cornstarch into remaining bouillon
  • Add to pan and stir until thickened
  • Return chops to pan just to reheat and cover with sauce

Sugg Serve: couscous and steamed veggies

Braised Lamb with Lentils, Bacon, Artichokes and Olives

SunGold Braised Lamb

Prep Time: 20 minutes | Cook Time: 2 hours / 3 hours crock pot | Serves: 6

Description:

A Provencal Style one dish meal, which also cooks nicely in a crock pot. Just add a crusty loaf for dinner, tonight.

Ingredients List:

  • 6 SUNGOLD lamb shoulder chops, about 300g each
  • 6 bacon strips, thick cut preferred
  •  cup (50 mL) flour
  • 4 cloves garlic, minced
  • 2 large leeks, white only, sliced
  • 1 large sweet red pepper, seeded and sliced
  • 1 cup (250 mL) dried green lentils
  • 2 Tbsp (30 mL) Herb du Provence or Italian mixed herb seasoning
  • 1 cup (250 mL) white wine
  • 2 cups (500 mL) chicken broth
  • 1 cup (250 mL) tomato sauce
  • 1 398 mL can artichoke hearts, drained and cut in half
  • 1 398 mL can black pitted olives, drained

Preparation & Directions:

  • In a deep skillet or Dutch Oven over medium high heat, brown bacon pieces until crisp. Remove to a platter.
  • Sprinkle flour over lamb chops to cover and brown in the remaining bacon fat on both sides. Remove to the platter.
  • Add minced garlic, sliced leeks, sliced pepper, lentils, herb mixture to the pot and cook, stirring, just until the leeks begin to wilt.
  • Stir in white wine and with a wooden spoon scrape up the brown bits and coating on the bottom of the pan.
  • Add broth and sauce.
  • Add lamb shoulder and bacon strips.
  • Reduce heat to simmer, cover and cook for 45 minutes until the lentils are tender.
  • Add a little broth or water if the sauce is very thick or appears dry.
  • Stir in artichokes and olives. Return to a simmer for 10 minutes.
  • Serve in shallow bowls, one shoulder chop, and bacon with lentils and sauce.

Essence of Morocco Lamb Shoulder Crockpot

Crockpot Moroccan Lamb Shoulder

Prep Time: 20 minute | Cook Time: 4 hours | Serves: 4 to 6 generous servings

Ingredients List:

Long slow simmers are no secret to amazing tender lamb, eastern cultures have been slow cooking lamb for centuries with spices and fruit in hot clay pots, called Tajines. The crockpot is a terrific alternative. Substitute turmeric for the saffron, or use a little of both, for an aromatic perfect lamb dish taste bud bliss alert.

Ingredients List:

1 3-4lb (1.5-2kg) SUNGOLD boneless lamb shoulder
2 TB (25ml) olive oil
3 cloves garlic, chopped
2 yellow onions, chopped coarsely
2 tsp (10ml) saffron threads, or 1 Tbsp (15ml) turmeric
3 cardamom pods or 1 tsp (5ml) ground cardamom
1 small cinnamon stick (or 1 tsp (5ml) ground cinnamon)
1 tsp (5ml) fresh grated or ground ginger
tsp (2ml) ground white pepper
1 cup (250ml) white wine (or increase broth accordingly)
3 cups (750ml) chicken broth
1 cup (250ml) dried whole apricots
1 cup (250ml) dried pitted prunes
1 TB (15ml) cornstarch
Hot couscous, quinoa or rice for 4-6 servings

 

Preparation & Directions:

  • Set a large crock pot on medium
  • Remove net around lamb shoulder, if necessary
  • In a large skillet, heat oil and brown shoulder on both sides, place in crock pot
  • Into skillet add garlic & onions and saut until slightly soft, add spices and cook, stirring for 1 min
  • Add spice mixture, wine, broth and dried fruit to lamb
  • Simmer for 3 hours
  • Remove lamb shoulder to a large platter; spoon fruit over lamb, and cover tightly with foil
  • Pour liquid into a large bowl or glass measuring cup and place in freezer for 10-15 min
  • Skim fat from top of juice
  • Pour juices into a saucepan, and whisk in cornstarch
  • Stir until glossy and somewhat thickened this is a sauce, not gravy consistency
  • Slice lamb shoulder, serve over hot couscous with juices and cooked fruit

Serve Sugg: Hot couscous, cool salad of cucumber, mint & yogurt

Taste of India Curry Lamb Shoulder Chops

Curry Lamb Shoulder Chops

Description:

Curries are a mixture of spices, and the mixtures vary widely, according to region, cook and cooking style. This recipe uses easy to access spices, and a moderate hand  increase the intensity of the flavours by adding just a little bit more of each. The canned fruit adds a refreshing sweetness, saffron adds colour and subtle flavour, and can be omitted if desired.

Ingredients List:

4 SUNGOLD lamb shoulder chops, about 350g ea
1 TB (15ml) vegetable oil
1 yellow onion, finely sliced
3 cloves garlic, minced
1 red or yellow pepper, sliced
1 TB (15ml) grated fresh ginger
tsp (3ml) red pepper flakes
1 tsp (5ml) garam masala powder
1 TB (15ml) turmeric
1 tsp (5ml) saffron (optional)
2 cups (500ml) chicken broth
1 can (14oz/398ml) sliced peaches, apricots or mandarin oranges
1 TB (15ml) cornstarch

 

Preparation & Directions:

  • In a deep heavy skillet with a cover or Dutch oven heat oil and brown chops
  • Remove and brown onion, garlic and pepper
  • Add ginger, red pepper flakes, garam masala, tumeric, saffron and chicken broth
  • Stir to deglaze pan and make a smooth sauce
  • Reduce to a simmer, and return chops to pan
  • Simmer, covered for 45min, stirring occasionally
  • Gently stir in sliced fruit, adding juice
  • Continue to simmer for 15 min, until sauce is reduced and thickened
  • If a thicker sauce is desired, mix cornstarch with a small amount of water for a thin paste and stir into pan sauce until bubbly and thick.

Serve hot over coconut rice.

How to BBQ lamb (with Mediterranean Compound Butter)

Prep Time: 15 minutes | Cook Time: 10 minutes | Serves: 6

Description:

This savoury butter is a great make-ahead to keep in the fridge or freezer. It’s a quick and easy way to boost the flavour of grilled or roasted lamb chops or steaks.

Ingredients List:

  • 12 SunGold Pre Cut Lamb Loin Chops (each 5 oz/150 g)
  • 2 tbsp (30 mL) olive oil
  • 1/2 tsp (2 mL) each salt and pepper

Compound Butter:

  • 1/2 cup (125 mL) unsalted butter, at room temperature
  • 3 tbsp (45 mL) finely chopped fresh parsley
  • 3 tbsp (45 mL) chopped fresh basil
  • 2 tbsp (30 mL) chopped capers
  • 2 tbsp (30 mL) finely chopped sun-dried tomatoes
  • 1 clove garlic, minced
  • 1 tsp (5 mL) lemon zest
  • 1 tsp (5 mL) dried oregano
  • 1/4 tsp (1 mL) each salt and pepper

Preparation & Directions:

  • Preheat grill to medium-high heat; grease grate well.
  • Toss lamb chops with oil; season with salt and pepper.
  • Grill lamb for 4 minutes per side for medium-rare or until instant-read thermometer inserted horizontally into thickest part of meat without touching bone registers internal temperature of 145F (63C), or cook to desired doneness.

Compound Butter:

  • Stir together butter, parsley, basil, capers, sun-dried tomatoes, garlic, lemon zest, oregano, salt and pepper until blended.
  • Transfer to large piece of plastic wrap, rolling up tightly into log shape and twisting ends of plastic wrap to seal.
  • Refrigerate for about 1 hour or until firm. Alternatively, freeze for 15 minutes.
  • Make-ahead: Can be refrigerated for up to 5 days or frozen for up to 1 month.
  • Slice butter into 1/2-inch (1 cm) rounds; serve over top of hot lamb chops.

Tips:

  • For medium doneness, cook lamb to internal temperature of 160F (71C) or 165F (74C) for medium-well.
  • Add any remaining butter to sauces, sandwiches or pastas.
  • Serve BBQ lamb with steamed green beans.
  • If desired, substitute Shoulder Chops for the Loin Chops; cook to desired doneness as for loin chops.

Nutrition Facts (Per 1/4 recipe)

  • Calories 640
  • Fat 47g
  • Cholesterol 225mg
  • Sodium 710mg
  • Carbohydrate 2g
  • Fibre 1g
  • Sugars 0g
  • Protein 52g

Dried Mushroom and Peppercorn Crusted Sirloin Roast

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

Description:

Served with a quick pan sauce, this elegant lamb main dish is perfect for special occasions.

Ingredients List:

  • 1 SunGold Boneless Lamb Sirloin Roast (about 1 1/4 lb/600 g)
  • 1/2 oz (15 g) dried mushroom blend
  • 1 tbsp (15 mL) black peppercorns
  • 1 tsp (5 mL) salt
  • 2 tbsp (30 mL) vegetable oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 tsp (5 mL) finely chopped fresh thyme
  • 1 tbsp (15 mL) tomato paste
  • 1 cup (250 mL) dry red wine
  • 1/2 cup (125 mL) sodium-reduced beef broth
  • 2 tbsp (30 mL) butter, cubed
  • 1 tbsp (15 mL) finely chopped fresh chives

Preparation & Directions:

  • Preheat oven to 400F (200C). In spice grinder; pulse dried mushrooms and black peppercorns until finely ground. Alternatively, crush with mortar and pestle; stir in salt.
  • Pat lamb dry with paper towel; rub with spice mixture.
  • Heat oil in large skillet set over medium-high heat; cook lamb, turning occasionally, for 4 to 6 minutes or until browned all over.
  • Transfer to roasting pan; reserve skillet.
  • Roast lamb for 30 to 35 minutes for medium-rare or until instant-read thermometer inserted into centre of meat registers internal temperature of 145F (63C), or cook to desired doneness.
  • Let stand for 10 minutes.
  • Meanwhile, heat reserved skillet over medium heat; cook shallot, garlic and thyme for 2 to 3 minutes or until softened.
  • Add tomato paste; cook for 1 minute.
  • Stir in red wine, scraping bottom of pan to incorporate pan drippings.
  • Bring to boil; cook for 5 to 8 minutes or until sauce is reduced to about 1/2 cup (125 mL).
  • Add broth and any drippings from roasting pan; bring to simmer and cook for 5 to 8 minutes or until thickened to light syrupy consistency.
  • Remove from heat and swirl in cubed butter until melted; stir in chives.
  • Slice lamb and serve with pan sauce.

Tips:

  • For medium doneness, cook lamb to internal temperature of 160F (71C) and 165F (74C) for medium-well.
  • Serve with mashed potatoes and fresh steamed peas or sauted zucchini.

Nutrition Facts (Per 1/4 recipe)

  • Calories 400
  • Fat 28g
  • Cholesterol 110mg
  • Sodium 810mg
  • Carbohydrate 6g
  • Fibre 1g
  • Sugars 2g
  • Protein 31g

Focaccia Crusted Rack of Lamb

Prep Time: 15 minutes | Cook Time: 35 minutes | Serves: 8

Description:

A rack of lamb is always a showstopper at any dinner. Encrusted with Mediterranean flavours, this lamb tastes even better than it looks!

Ingredients List:

  • 2 SunGold Frenched Lamb Racks (each 8 bones/1 lb 10 oz/735 g
  • 2 cloves garlic
  • 2 cups (500 mL) cubed day-old herb or plain focaccia bread
  • 1 tbsp (15 mL) chopped fresh rosemary
  • 2 tbsp (30 mL) olive oil, divided
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/4 cup (60 mL) prepared olive tapenade
  • 1 tbsp (15 mL) Dijon mustard

 

Preparation & Directions:

  • Preheat oven to 400F (200C). Line baking sheet with parchment paper.
  • In food processor, pulse garlic until ground.
  • Add cubed bread and rosemary; pulse until ground.
  • Drizzle with 1 tbsp (15 mL) olive oil to moisten crumbs; transfer to prepared baking sheet.
  • Bake for 5 to 7 minutes or until toasted.
  • Let cool completely.
  • Season lamb with salt and pepper.
  • Heat remaining oil in large skillet set over medium-high heat; sear lamb, starting with fat side down, for 3 to 4 minutes per side or until browned. Let cool slightly.
  • Stir tapenade with mustard; brush evenly over fat side and coat in crumb mixture, pressing to adhere.
  • Transfer lamb to parchment paper lined baking sheet; roast for 25 to 30 minutes for medium-rare or until instant-read thermometer inserted into centre without touching bone registers internal temperature of 145F (63C), or cook to desired doneness.
  • Let stand for 10 minutes.
  • Cut into 1- or 2-rib portions.

Tips:

  • For medium doneness, cook lamb to internal temperature of 160F (71C) and 165F (74C) for medium-well.
  • Serve the lamb with a simple cherry tomato salad: toss together halved cherry tomatoes, fresh basil, olive oil, red wine vinegar, salt and pepper.

Nutrition Facts (Per 1/4 recipe)

  • Calories 290
  • Fat 19g
  • Cholesterol 45mg
  • Sodium 650mg
  • Carbohydrate 17g
  • Fibre 1g
  • Sugars 1g
  • Protein 13g