Lamb Burgers with Brie and Prosciutto

Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 4

Description:

Loaded with flavour, this gourmet lamb burger will be a hit at any barbecue party.

Ingredients List:

  • 4 patties SunGold Our Favourite Lamb Burger
  • 4 oz (125 g) Brie cheese, sliced
  • 1 bunch asparagus (1 lb/500 g), trimmed
  • 1 tbsp (15 mL) olive oil
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 4 prosciutto slices
  • 1/3 cup (75 mL) mayonnaise
  • 4 tsp (20 mL) grainy mustard
  • 4 burger buns, toasted
  • 1/4 cup (60 mL) fig jam
  • 1 cup (250 mL) arugula

 

Preparation & Directions:

  • Preheat grill to medium-high heat; grease grate well.
  • Grill burgers for 4 to 5 minutes per side or until grill-marked and cooked through.
  • Top each patty with cheese; cook for 1 minute or until cheese starts to melt.
  • Meanwhile, toss asparagus with oil, garlic, salt and pepper; grill asparagus, turning, for 4 to 5 minutes or grill-marked and tender.
  • Grill prosciutto slices for 1 to 2 minutes per side or until well-marked.
  • Stir mayonnaise with mustard.
  • Assemble burgers in buns with mayonnaise mixture, fig jam, arugula and grilled prosciutto.
  • Serve with asparagus.

Tip:

  • Top burgers with roasted red peppers or sun-dried tomatoes if desired.

Nutrition Facts (Per 1/4 recipe)

  • Calories 808
  • Fat 55g
  • Cholesterol 148mg
  • Sodium 1448mg
  • Carbohydrate 38g
  • Fibre 3g
  • Sugars 5g
  • Protein 41g
  • Vitamin A 15% DV
  • Vitamin C 10% DV
  • Calcium 10% DV
  • Iron 45% DV

Fully Loaded Shepherd’s Pie

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

Description:

With bacon and Cheddar cheese, this lamb shepherd’s pie is pure comfort food.

Ingredients List:

  • 1 pkg (350 g) SunGold Seasoned Lamb for Shepherd’s Pie
  • 2 strips bacon, chopped
  • 1 onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) chopped fresh rosemary
  • 2 tbsp (30 mL) tomato paste
  • 1 tbsp (30 mL) all-purpose flour
  • 1 1/4 cups (300 mL) chicken broth
  • 2 green onions, sliced
  • 2 tbsp (30 mL) finely chopped parsley

Mashed Potato Topping:

  • 1 lb (500 g) Yukon Gold potatoes, peeled and chopped
  • 1/4 cup (60 mL) milk (approx.)
  • 2 tbsp (30 mL) butter, at room temperature
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/2 cup (125 mL) shredded Cheddar cheese

Preparation & Directions:

  • Heat large skillet set over medium heat; cook bacon for 2 to 3 minutes or until lightly crisped and most of fat has rendered.
  • Add lamb; cook for about 5 minutes or until starting to brown.
  • Add onion, carrot, celery, garlic and rosemary; cook for about 5 minutes or until vegetables start to soften.
  • Add tomato paste; cook for 1 minute.
  • Sprinkle flour over top and cook, stirring, for 1 minute.
  • Slowly stir in chicken broth and bring to boil; reduce heat to low and cook for 10 to 15 minutes or until mixture is thickened and vegetables are tender.
  • Stir in green onions and parsley.
  • Divide mixture among four 1-cup (250 mL) ramekins.

Mashed Potato Topping:

  • Meanwhile, preheat oven to 400°F (200°C).
  • In saucepan, cook potatoes in boiling salted water for 15 to 18 minutes or until fork-tender; drain well.
  • Return potatoes to saucepan.
  • Add milk, butter, salt and pepper; mash until smooth, adding up to 1 tbsp (15 mL) more milk if necessary.
  • Top each shepherd’s pie with potato topping.
  • Sprinkle cheese evenly over top; bake for 20 to 25 minutes or until cheese melts and filling is heated through.

Tip:

  • Use 8-oz (250 mL) foil cups in place of ramekins if desired.

Nutrition Facts (Per 1/4 recipe)

  • Calories 491
  • Fat 29g
  • Cholesterol 97mg
  • Sodium 1021mg
  • Carbohydrate 32g
  • Fibre 4g
  • Sugars 5g
  • Protein 26g
  • Vitamin A 30% DV
  • Vitamin C 30% DV
  • Calcium 20% DV
  • Iron 20% DV

Spaghetti and Lamb Meatballs

Prep Time: 15 minutes | Cook Time: 40 minutes | Serves: 4

Description:

Baked in the oven to brown, these tender crowd-pleasing meatballs are cooked in a savoury tomato sauce with lots of fresh basil. You might want to make a double batch for leftovers!

Ingredients List:

  • 2 pkg (each 340 g) SunGold Italian-Style Lamb Meatballs
  • 2 tbsp (30 mL) olive oil
  • 1 small onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 small carrot, finely chopped
  • 3 cloves garlic, minced
  • 1/2 tsp (2 mL) dried oregano
  • 1/4 tsp (1 mL) each chili flakes, salt and pepper
  • 1/4 cup (60 mL) tomato paste
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 bay leaf
  • 12 fresh basil leaves, torn (divided)
  • 10 oz (300 g) spaghetti, cooked according to package directions
  • 1/3 cup (75 mL) shaved Parmesan cheese

Preparation & Directions:

  • Preheat oven to 400°F (200°C).
  • Arrange meatballs in single layer on parchment paper–lined baking sheet; bake for about 10 minutes or until golden brown.
  • Meanwhile, heat oil in Dutch oven or large saucepan set over medium heat; cook onion, celery, carrot, garlic, oregano, chili flakes, salt and pepper for about 5 minutes or until vegetables start to soften.
  • Add tomato paste; cook for 1 minute.
  • Stir in diced tomatoes and bay leaf; bring to boil, then reduce heat to low.
  • Simmer, stirring occasionally, for 10 minutes.
  • Add meatballs; cover and simmer for 10 to 12 minutes or until meatballs are cooked through and sauce is thickened.
  • Stir in half of the basil, and discard bay leaf.
  • Spoon meatballs and sauce over spaghetti; garnish with Parmesan and remaining basil.

Tip:

  • If desired, add 1/4 cup (60 mL) white or red wine after adding tomato paste and cook for 2 minutes before adding the diced tomatoes.

Nutrition Facts (Per 1/4 recipe)

  • Calories 818
  • Fat 42g
  • Cholesterol 125mg
  • Sodium 1771mg
  • Carbohydrate 70g
  • Fibre 8g
  • Sugars 13g
  • Protein 43g
  • Vitamin A 30% DV
  • Vitamin C 35% DV
  • Calcium 15% DV
  • Iron 45% DV

Caprese Lamb Meatball Skewers

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

Description:

A fun take on classic Caprese flavours, these skewers make for a satisfying appetizer.

Ingredients List:

  • 1 pkg (340 g) SunGold Mediterranean Style Lamb Meatballs
  • 6 fresh basil leaves
  • 6 mini bocconcini balls
  • 6 cherry tomatoes
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) balsamic glaze
  • 6 bamboo skewers (5 inch/13 cm)

Preparation & Directions:

  • Preheat oven to 400°F (200°C).
  • Arrange meatballs in single layer on parchment paper–lined baking sheet; bake for 15 to 18 minutes or until golden brown and cooked through.
  • Thread 1 meatball, 1 basil leaf, 1 bocconcini ball, 1 cherry tomato and second meatball onto each skewer.
  • Repeat to make 6 skewers.
  • Place on serving tray; drizzle with olive oil and balsamic glaze.

Tips:

  • For visual contrast, use red and yellow tomatoes.
  • This recipe doubles easy to serve a larger crowd.

Nutrition Facts (Per 1/6 recipe – 1 skewer)

  • Calories 189
  • Fat 15g
  • Cholesterol 45mg
  • Sodium 362mg
  • Carbohydrate 2g
  • Fibre 0g
  • Sugars 2g
  • Protein 12g
  • Vitamin A 2% DV
  • Vitamin C 4% DV
  • Calcium 4% DV
  • Iron 8% DV

Lamb Burgers with Smoked Cheddar and Caramelized Onions

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

Directions:

These deluxe burgers are perfect for quick and easy summer dinners. The caramelized onions are cooked in foil packets on the grill for a simple burger topping.

Ingredients List:

  • 4 patties SunGold Prairie Lamb Burgers
  • 2 baking potatoes
  • 3 tbsp (45 mL) olive oil
  • 2 tsp (10 mL) chopped fresh thyme
  • 1/4 tsp (1 mL) chili powder
  • 1/2 tsp (2 tsp) each salt and pepper, divided
  • 2 cooking onions, thinly sliced
  • 1 tbsp (15 mL) butter, cut into cubes
  • 4 slices smoked Cheddar cheese
  • 4 burger buns
  • 4 red leaf lettuce leaves
  • 4 tomato slices

Preparation & Directions:

  • Preheat grill to medium-high heat; grease grate well.
  • Prick potatoes all over with fork. Microwave on High for 8 to 10 minutes or until paring knife inserted in potato meets some resistance in the centre.
  • Cut each potato into 8 wedges; toss with oil, thyme, chili powder and 1/4 tsp each salt and pepper.
  • Lay 24-inch (60 cm) long piece of heavy-duty foil on work surface; fold crosswise in half.
  • Add onion to centre; season with remaining salt and pepper and dot with butter.
  • Fold up foil into package, sealing tightly.
  • Reduce one side of grill to medium heat; cook onions, flipping once, for about 25 minutes or until golden brown and tender.
  • Meanwhile, grill potato wedges over medium-high heat, turning once, for 15 to 20 minutes or until well-marked and tender.
  • Grill burgers for 4 to 5 minutes per side or until grill-marked and cooked through.
  • Top each patty with cheese; cook for 1 minute or until cheese starts to melt.
  • Assemble burgers in buns with lettuce, tomatoes and caramelized onions.
  • Serve with grilled potato wedges.

Tips:

  • Serve with your favourite burger condiments, such as barbecue sauce, Dijon mustard, mayonnaise and pickles.
  • If you like, substitute crumbled goat cheese for Cheddar cheese.

Nutrition Facts (Per 1/4 recipe)

  • Calories 858
  • Fat 49g
  • Cholesterol 128mg
  • Sodium 1192mg
  • Carbohydrate 64g
  • Fibre 6g
  • Sugars 8g
  • Protein 37g
  • Vitamin A 4% DV
  • Vitamin C 50% DV
  • Calcium 20% DV
  • Iron 35% DV

Rapini and Garlic Penne with Lamb Sausage

Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 4

Description:

Rapini and garlic pair nicely with the mild Italian lamb sausage in this classic Italian pasta dish.

Ingredients List:

  • 1 pkg (340 g) SunGold Mild Italian Lamb Sausage, sliced
  • 1 box (375 g) penne pasta
  • 1 tbsp (15 mL) olive oil
  • 1 bunch rapini, trimmed and cut into 2-inch (5 cm) pieces
  • 1/2 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 1/2 cups (375 mL) tomato sauce
  • 1/3 cup (75 mL) grated Parmesan cheese
  • Pinch red chili flakes

Preparation & Directions:

  • Cook pasta according to package directions.
  • Drain, reserving 1/3 cup (75 mL) pasta water.
  • Meanwhile, heat oil in large skillet set over medium-high heat; cook sausage for 2 minutes or until starting to brown.
  • Add rapini, onion, garlic, salt and pepper to skillet; cook, stirring, for 3 to 5 minutes or until vegetables start to soften.
  • Stir in tomato sauce; bring to boil.
  • Reduce heat to low.
  • Simmer for 8 to 10 minutes or until sausage is cooked and rapini is tender.
  • Add pasta and pasta water to skillet; toss until pasta is well coated.
  • Stir in 2 tbsp (30 mL) grated cheese.
  • Transfer to serving platter; sprinkle chili flakes and remaining Parmesan cheese over top.

Tips:

  • If you find rapini too bitter, blanch in pot of boiling salted water for 2 minutes before using. Drain well.

Nutrition Facts (Per 1/4 recipe)

  • Calories 696
  • Fat 27g
  • Cholesterol 62mg
  • Sodium 1169mg
  • Carbohydrate 80g
  • Fibre 8g
  • Sugars 9g
  • Protein 33g
  • Vitamin A 50% DV
  • Vitamin C 80% DV
  • Calcium 25% DV
  • Iron 50% DV

Charmoula Roasted Sweet Potatoes with Lamb Merguez

Prep Time: 10 minutes | Cook Time: 30 minutes | Serves: 4

Description:

Charmoula is a Moroccan herb marinade that really livens up the sweet potatoes. It’s a terrific side dish for the spiced-up Merguez sausage.

Ingredients List:

  • 1 pkg (400 g) SunGold Merguez Lamb Sausage, cooked according to package directions
  • 1/3 cup (75 mL) olive oil
  • 1/4 cup (60 mL) finely chopped fresh cilantro, divided
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 4 cloves garlic, minced
  • 1 tbsp (15 mL) paprika
  • 1 tbsp (15 mL) lemon juice
  • 2 tsp (10 mL) lemon zest
  • 2 tsp (10 mL) ground cumin
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 lb (1 kg) sweet potatoes, scrubbed and cut into chunks
  • Lemon wedges

Preparation & Directions:

  • Preheat oven to 425°F (225°C). In large bowl, stir olive oil with half of the cilantro, parsley, garlic, paprika, lemon juice, lemon zest, cumin, salt and pepper; toss with sweet potatoes until coated.
  • Arrange in single layer on parchment paper–lined baking sheet.
  • Bake sweet potatoes, turning once, for 25 to 30 minutes or until golden brown and tender.
  • Garnish with remaining cilantro.
  • Serve sausage with sweet potatoes and lemon wedges.

Tips:

  • For spicy sweet potatoes, add a pinch of cayenne pepper.

Nutrition Facts (Per 1/4 recipe)

  • Calories 653
  • Fat 43g
  • Cholesterol 68mg
  • Sodium 902mg
  • Carbohydrate 50g
  • Fibre 9g
  • Sugars 10g
  • Protein 19g
  • Vitamin A 330% DV
  • Vitamin C 25% DV
  • Calcium 10% DV
  • Iron 130% DV

Lamb Donair with Seasoned Ground Lamb

Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: 4

Description:

A Canadian East Coast favourite, this pita sandwich is made with a sweet garlic sauce that will have you licking your fingers.

Ingredients List:

  • 1 pkg (350 g) SunGold Our Favourite Seasoned Lamb
  • 1 1/4 cups (300 mL) shredded lettuce
  • 1 cup (250 mL) chopped tomatoes
  • 1/4 cup (60 mL) finely chopped white onions
  • 4 large Greek-style pitas, warmed

Donair Sauce:

  • 3 tbsp (45 mL) evaporated milk
  • 3 tbsp (45 mL) granulated sugar
  • 4 tsp (20 mL) white vinegar
  • 3/4 tsp (3 mL) garlic powder
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) mayonnaise

Preparation & Directions:

Donair Sauce:

  • Mix together evaporated milk, sugar, vinegar, garlic powder and salt until smooth; stir in mayonnaise.
  • Refrigerate for at least 1 hour.

Lamb:

  • Using potato masher, mash ground lamb for about 1 minute or until mixture comes together; divide into 8 portions.
  • Shape each portion into oval patty, about 2 inches (5 cm) long and 1/2 inch (1 cm) thick.
  • Heat nonstick skillet over medium heat; fry patties for 3 to 4 minutes per side or until golden brown and cooked through.
  • Fold patties, lettuce, tomatoes and onions into pitas.
  • Drizzle with Donair Sauce.
  • Thread bamboo skewer through each pita to hold together.
  • Serve with remaining sauce on the side.

Tip:

  • For fully loaded donair sandwich, add pickles and your favourite hot sauce.

Nutrition Facts (Per 1/4 recipe)

  • Calories 553
  • Fat 30g
  • Cholesterol 70mg
  • Sodium 890mg
  • Carbohydrate 49g
  • Fibre 3g
  • Sugars 13g
  • Protein 22g
  • Vitamin A 20% DV
  • Vitamin C 20% DV
  • Calcium 10% DV
  • Iron 25% DV

Curried Lamb Kabobs with Biryani Rice

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

Description:

This everyday skillet supper is simple to prepare. Topped with Taste of India Lamb Kabobs, this homemade meal can be prepared even faster then calling for take-out.

Ingredients List:

  • 2 pkg (each 300 g) SunGold Taste of India Lamb Kabobs
  • 2 tbsp (30 mL) butter
  • 1 small onion, finely chopped
  • 1 carrot, chopped
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) fresh minced gingerroot
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/2 tsp (2 mL) ground cumin
  • 1/4 tsp (1 mL) garam masala
  • 1/4 tsp (1 mL) ground turmeric
  • 1 cup (250 mL) basmati rice
  • 2 cups (500 mL) chicken broth
  • 2/3 cup (150 mL) frozen peas, thawed
  • 1/4 cup (60 mL) toasted chopped cashews
  • 2 tbsp (30 mL) chopped fresh cilantro
  • 1 fresh red chili pepper, thinly sliced
  • Lime wedges (optional)

Preparation & Directions:

  • Melt butter in large high-sided skillet set over medium heat; cook onion, carrot, garlic, ginger, salt and pepper for 3 to 5 minutes or until vegetables start to soften.
  • Add cumin, garam masala and turmeric; cook, stirring, for 1 minute.
  • Stir in rice; cook, stirring, for 2 minutes or until well coated.
  • Stir in broth and bring to boil.
  • Reduce heat to low.
  • Cover and simmer for 10 minutes.
  • Add peas; cover and cook for 3 to 5 minutes or until liquid is absorbed.
  • Remove from heat; cover and let stand for 5 minutes.
  • Fluff with a fork.
  • Meanwhile, preheat grill to medium-high heat; grease grate well.
  • Grill kabobs for 4 to 5 minutes per side or until grill-marked and cooked through.
  • Arrange rice on serving platter; sprinkle cashews, cilantro and chili pepper over top.
  • Serve kabobs over rice mixture with lime wedges (if using).

Tips:

  • Serve with mango chutney and dollop of yogurt if desired.

Nutrition Facts (Per 1/4 recipe)

  • Calories 506
  • Fat 18g
  • Cholesterol 115mg
  • Sodium 797mg
  • Carbohydrate 52g
  • Fibre 3g
  • Sugars 4g
  • Protein 37g
  • Vitamin A 25% DV
  • Vitamin C 35% DV
  • Calcium 4% DV
  • Iron 45% DV

Souvlaki Lamb Kabobs with Spiralized Zucchini Salad

Prep Time: 15 minutes | Cook Time: 10 minutes | Serves: 4

Description:

Spiked with Greek flavours, this spiralized salad is a fun and healthy side dish for classic souvlaki.

Ingredients List:

  • 2 pkg (each 300 g) SunGold Souvlaki Lamb Kabobs
  • 4 zucchini
  • 1/4 cup (60 mL) olive oil
  • 1 tbsp (15 mL) lemon juice
  • 1 tbsp (15 mL) red wine vinegar
  • 1 tbsp (15 mL) finely chopped fresh oregano
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 cup (250 mL) half-moon cucumber slices
  • 1 cup (250 mL) halved cherry tomatoes
  • 1/3 cup (75 mL) crumbled feta cheese
  • Lemon wedges

Preparation & Directions:

  • Using a spiralizer, turn zucchini into long strands, trimming with clean kitchen shears as needed; transfer to large bowl.
  • Whisk together oil, lemon juice, vinegar, oregano, garlic, salt and pepper; toss with zucchini, cucumber and tomatoes.
  • Let stand for 10 minutes.
  • Meanwhile, preheat grill to medium-high heat; grease grate well.
  • Grill souvlaki for 4 to 5 minutes or until grill-marked and cooked through.
  • Sprinkle feta over salad; serve with souvlaki and lemon wedges.

Tips:

  • Substitute 1/2 tsp (2 mL) dried oregano for fresh oregano if desired.
  • A spiralizer is also known as a spiral slicer or vegetable turning slicer. They are available at most kitchenware stores or can be ordered online. Alternatively, slice zucchini into long strips with a vegetable peeler and then cut into thin strands, lengthwise, with a sharp knife.

Nutrition Facts (Per 1/4 recipe)

  • Calories 382
  • Fat 23g
  • Cholesterol 111mg
  • Sodium 1325mg
  • Carbohydrate 10g
  • Fibre 3g
  • Sugars 7g
  • Protein 35g
  • Vitamin A 8% DV
  • Vitamin C 70% DV
  • Calcium 10% DV
  • Iron 30% DV