Cranberry-Orange Lamb Chops

SunGold Cranberry Orange Lamb

Timing: 20min for prep and cooking | Serves: 4

Description:

A festive combination, for any occasion.  Fresh or frozen cranberries are readily available and the tart sweetness is a perfect partner for lamb.

Ingredients List:

8 SUNGOLD lamb loin chops
½ cup (125ml) sugar
1 cup (250ml) fresh or frozen cranberries
1 tsp (5ml) grated orange rind
¼ cup (50ml) orange juice
2 tsp (10ml) Dijon mustard
Pinch allspice or nutmeg

 

Preparation & Directions:

  • In a small saucepan over medium heat combine all ingredients, excluding lamb, and simmer until thickened, about 10 minutes
  • Pre heat oven broiler.  Place chops about 4inches from broiler and cook about 4 min per side for medium rare.
  • Spoon a tablespoon of sauce over each chop, and return to broiler for 1 minute.
  • Serve with additional sauce over each chop

Sugg Serve: wild rice and asparagus

Smoked Paprika and Lemon Rub for Lamb

SunGold Smoked Paprika Lemon Lamb Rub

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

Description:

Simple, smoky and spicy is the perfect seasoning for BBQ or grilled lamb.  Lamb loin chops are thick and juicy, leg steaks and lamb sirloin would also be equally delicious.

Ingredients List:

  • 8 SUNGOLD lamb chops (steak, loin or sirloin)
  • 2 cloves garlic, finely minced
  • 1 Tbsp (15 mL) mild smoked paprika
  • 2 tsp (10 mL) lemon zest
  • 1 tsp (5 mL) dried oregano
  • 1 tsp (5 mL) Kosher or coarse sea salt
  • ½ tsp (2 mL) ground white pepper
  • 2 Tbsp (30 mL) olive oil

Preparation & Directions:

  • In a small bowl blend garlic, paprika, zest, oregano, salt and pepper.
  • Add olive oil and stir to a thick paste.
  • Divide paste evenly between chops, and rub over the entire chop.
  • Allow meat to rest for 15 minutes.
  • Heat BBQ or grill pan to medium high.
  • Cook about 4 minutes per side for medium rare.

Peppercorn & Fresh Herb Crusted 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
¼ cup (50ml) roughly chopped fresh parsley
¼ 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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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 145°F (63°C), 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 160°F (71°C) or 165°F (74°C) 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 400˚F (200˚C). 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 145°F (63°C), 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 160°F (71°C) and 165°F (74°C) for medium-well.
  • Serve with mashed potatoes and fresh steamed peas or sautéed zucchini.

Nutrition Facts (Per 1/4 recipe)

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

Lamb Surf and Turf

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.

Skillet Lamb Roast with Cognac Pan Sauce

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 400°F (200°C). 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 145°F (63°C), or until desired doneness. Transfer to platter; tent with foil and let stand for 10 minutes.
  3. Meanwhile, add shallots to same skillet; sauté 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 160°F (71°C), and 165° (74°C) for medium-well.
  • Serve roast with garlic mashed potatoes and steamed green beans or broccoli if desired