Canadian summers are beautiful but short, and we can’t believe September is upon us!

 

We want to help you extend the summer feels with these delicious dishes from our Lamb Tonight product line! From burgers to meatballs and sausages to kabobs, we have great tastes, exotic flavours, and healthy options on the menu for you to savour.

 

Our Lamb Tonight line is freshly made, pre-seasoned and convenient – just add a little heat and enjoy.

 

Available at your local Sobeys, Safeway, Thrifty Foods, Foodland, Calgary CO-OP and Federated CO-OP

 

<<Related Reads: Why You Should Be Having Lamb Tonight>>

 

Lamb Kabobs with Mango Apple Salad

Perhaps the cold won’t set in if we keep summer alive on our plates Plus no one can resist our lamb kabobs with a sweet mango apple salad!

This is a meal that is not only light, but healthy and perfect for the last days of summer.

Ingredients:

• 2 pkg (300 g each) SunGold Lamb Tonight 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

Directions:

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

 

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves: 4

 

 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 Meatballs with Lemon-Cumin Yogurt

So you’ve been invited to an end of summer bash, and you don’t want to bring the usual casserole how about something different, or dare we say, absolutely scrumptious? Try these lamb meatballs with lemon-cumin yogurt, and be the talk of the party! We?re also sure you?ll get a few requests for the recipe!

Ingredients:

• 2 pkgs (30 meatballs) SunGold Lamb Tonight Mediterranean-Style Lamb Meatball

 

For the yogurt:

• 3/4 cup whole-milk Greek yogurt
• 2 teaspoons finely chopped fresh cilantro
• 2 teaspoons finely chopped fresh mint
• 1 teaspoon ground cumin
• Zest of 1 medium lemon, minced

Directions:

1. Heat the oven to 375F and arrange a rack in the middle.
2. Place meatballs on a baking sheet.
3. Bake until meatballs are no longer pink in the middle, about 15 minutes.
4. Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well. Serve with the meatballs.

 

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves: 30

 

Adapted from Chowhound

 

 

Mediterranean Lamb Burger

Who says BBQ season is over? Fire up the grill for a taste of the Mediterranean with our recipe for these delicious and simple-to-make lamb burgers.

Ingredients:

• 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

Directions:

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

 

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves: 4

 

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

 

<<Why Mediterranean? Here Are Some Benefits to the Famed Diet>>

 

 

Grilled Gyro Kabobs

Calling all long weekend campers! This next recipe isn’t just perfect for backyard grilling, it’s a great meal to cook over the campfire.

 

Ingredients:

• 1 pkg (4 skewers) SunGold Lamb Tonight Gyros Ground Lamb Kabobs
• 4 oz halloumi
• 10 cherry tomatoes
• 2 teaspoons oil
• 4 flatbreads or large pitas

For the sauce:

• 1/2 cup plain Greek yogurt
• Juice of 1/2 lemon
• 1 clove garlic, finely minced
• 1/4 teaspoon salt

 

Directions:

1. Fire up your grill or get your campfire going. You’ll be cooking the kabobs over medium-high to high heat.
2. Build your skewers by threading the lamb, tomatoes, and halloumi on their own skewers. Brush the tomato and cheese skewers with oil.
3. Once the grill has reached a medium-high heat, place all the skewers on the grate. Grill, turning often, until the lamb has cooked through (about 10 minutes), the tomatoes are soft and beginning to blister (about 4 minutes), and the halloumi is soft and grill marks form (about 3 minutes on each side). Heat the flatbreads over the grill until warm.
4. Make the yogurt sauce by combining the yogurt, lemon juice, garlic, and salt.
5. Build your gyros by spreading some of the sauce on each flatbread and topping with the lamb, tomatoes, and halloumi.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 4

 

TIP: Replace the lemon-garlic yogurt sauce in the previous recipe with tzatziki, another great sauce that goes well with gyros.

To make tzatziki, mix together:

• 1 small cucumber, grated
• Bunch fresh mint, leaves finely chopped
• Zest of 1 lemon
• 1 cup Greek-style yogurt
• Kosher salt

 

Gyros recipe adapted from Fresh Off the Grid; tzatziki recipe from Food Network

 

<<More Lamb Recipes Begging to Hit the Grill>>

We hope these recipes will help you finish off the summer stong! With our wide range of Lamb Tonight products, your options are endless. Let us know what your favourite recipe is!