Slow-Cooked Thai Curry Lamb Ribs

Thai Curry Lamb with Rice

Prep Time: 20 minutes | Cook Time: 3 1/2 hours | Total Time: 3 hours 50 minutes | Serves: 4

Description:

These ribs cook long and slow for an easy dish with Thai flavours and tender meat.

Ingredients List:

  • 8 racks SunGold Lamb Ribs (about 3 lb/1.5 kg)
  • 1 tsp (5 mL) each salt and pepper
  • 2 tbsp (30 mL) vegetable oil
  • 1 can (400 mL) coconut milk (full fat)
  • 1 cup (250 mL) chicken or vegetable broth
  • 2 tbsp (30 mL) Thai green or red curry paste
  • 1 piece lemongrass (1 to 2 inches/2.5 to 5 cm), bruised
  • 2 cloves garlic, sliced
  • 1 piece ginger (1 inch/2.5 cm), peeled and thinly sliced
  • 1 tbsp (15 mL) brown sugar
  • 2 tsp (10 mL) lime juice
  • 2 sprigs fresh Thai basil, divided
  • 2 cups (500 mL) cooked Thai sticky rice
  • 2 green onions, thinly sliced

Preparation & Directions:

  1. Season ribs with salt and pepper. Heat oil in skillet set over medium-high heat; sear ribs on all sides. Set aside.
  2. In slow cooker, whisk together coconut milk, chicken broth, Thai curry paste, lemongrass, garlic, ginger, brown sugar and lime juice.
  3. Add ribs and 1 sprig basil to slow cooker. Cover and cook on Low for about 3 hours or until very tender. Remove ribs and cook liquid on High for 30 minutes.
  4. Serve ribs and sauce on bed of rice. Garnish with green onions and remaining Thai basil.

Tips:

  • For authentic Thai flavour, replace salt with 1 tbsp (15 mL) fish sauce (salt is omitted as fish sauce is very salty).
  • For a spicy addition, garnish with thinly sliced Thai Bird (red) chili peppers.

Lamb and Quinoa Power Bowl with Tahini Dressing

Lamb Quinoa Bowl

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Serves: 4

Description:

Featuring SunGold lamb sirloin roast – this one-dish meal is sure to please. It’s delicious served hot or cold.

Ingredients List:

  • 1 SunGold Lamb Sirloin Roast, cap on (about 1 1/4 lb/625 g)
  • 3 tbsp (45 mL) za’atar seasoning
  • 2 tsp (10 mL) vegetable oil

Quinoa:

  • 3 cups (750 mL) cooked quinoa
  • 1 cup (250 mL) chopped cucumber
  • 1 large tomato, chopped
  • 1/2 cup (125 mL) crumbled feta cheese
  • 1/3 cup (75 mL) finely chopped red onion
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) lemon juice

Tahini Dressing:

  • 1/4 cup (60 mL) tahini paste
  • 2 tbsp (30 mL) lemon juice
  • 2 tbsp (30 mL) chopped fresh parsley
  • 1 clove garlic, minced
  • 1/2 tsp (2 mL) salt

Preparation & Directions:

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Pat lamb dry with paper towel; rub with za’atar seasoning. Heat oil in large skillet set over medium-high heat; sear lamb, fat side down, for 3 or 4 minutes or until half of the fat has rendered.
  • In small roasting pan, bake lamb for 30 to 35 minutes for medium-rare or until instant-read thermometer inserted into centre of lamb registers 145 degrees Fahrenheit (63 degrees Celsius), or cook until desired doneness. Let stand for 10 minutes before slicing.

Quinoa:

  • Meanwhile, toss together quinoa, cucumber, tomato, feta cheese, red onion, olive oil and lemon juice.

Tahini Dressing:

  • Whisk together tahini, 1/4 cup (60 mL) water, lemon juice, parsley, garlic and salt.
  • Divide quinoa mixture among 4 bowls. Top with lamb slices and drizzle with Tahini Dressing.

Tips:

  • 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.
  • To cook quinoa, bring 1 cup (250 mL) quinoa and 2 cups (500 mL) water to boil in a small saucepan; reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed. Fluff with a fork.

Pistachio Lime Crusted Rack of Lamb

Rack of Lamb Dinner Plate

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

Description:

Sophisticated, restaurant-quality Pistachio Crusted Rack of Lamb. These lamb racks make an easy yet elegant dinner entrée.

Ingredients List:

  • 1 clove garlic, peeled
  • 1/2 cup (125 mL) shelled pistachios
  • 1/4 cup (60 mL) packed fresh mint
  • 1 tsp (5 mL) chopped fresh thyme
  • 1 tsp (5 mL) lime zest
  • 1/2 tsp (2 mL) red chili flakes
  • 2 SunGold French Lamb Racks, cap off
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 tbsp (15 mL) olive oil
  • 2 tbsp (30 mL) Dijon mustard

Preparation & Directions:

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). In food processor, pulse garlic, pistachios, mint, thyme, lime zest and chili flakes until finely chopped. Transfer to shallow dish; set aside.
  • Season lamb with salt and pepper. Heat oil in large skillet set over medium heat; sear lamb racks all over, starting with fat side down, for 3 to 4 minutes per side or until browned. Let cool slightly.
  • Brush mustard evenly over fat side of lamb racks; coat in pistachio mixture, pressing to adhere.
  • Transfer lamb to parchment paper-lined baking sheet; roast for 20 to 25 minutes for medium-rare or until instant-read thermometer inserted into thickest part of lamb without touching bone registers 145 degrees Fahrenheit (63 degrees Celsius), or cook to desired doneness. Let stand for 10 minutes. Cut into 2-rib portions.

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.

Leg of Lamb Nicoise

Leg of Lamb Nicoise on Potatoes

Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour and 20 minutes | Serves: 6

Description:

Full of the flavors of the south of France, this lamb roasts along with veggies bathed in a yummy Provencal-style dressing – perfect for a weekend dinner.

Ingredients List:

  • 1 SunGold Half-Cut Tied Boneless Leg of Lamb Roast (2 lb/1 kg)
  • 1 lb (500 g) baby potatoes, halved
  • 1 lb (500 g) green beans
  • 2 cups (500 mL) grape tomatoes
  • 1 cup (250 mL) black olives
  • 6 shallots, peeled and quartered

Herbes de Provence Dressing:

  • 1/3 cup (75 mL) olive oil
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) herbes de Provence
  • 1 tbsp (15 mL) Dijon mustard
  • 2 tsp (10 mL) chopped fresh tarragon
  • 1 tsp (5 mL) each salt and pepper

Preparation & Directions:

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Herbes de Provence Dressing: In small bowl, whisk together olive oil, garlic, herbes de Provence, Dijon, tarragon, salt and pepper; set aside.
  • Rub roast all over with 3 tbsp (45 mL) dressing. Toss potatoes with 2 tbsp (30 mL) dressing. Toss green beans, tomatoes, olives and shallots with remaining dressing; place on parchment paper-lined baking sheet.
  • Place lamb roast on rack in roasting pan; add potatoes to pan. Roast for 35 minutes. Add baking sheet of vegetables to oven; roast for about 20 minutes for medium-rare or until instant-read thermometer inserted into thickest part of lamb without touching bone registers 145 degrees Fahrenheit (63 degrees Celsius), or cook until desired doneness, and green beans are tender.
  • Transfer lamb to cutting board. Cover loosely with foil; let stand for 15 minutes before slicing.
  • Toss green beans, tomatoes, olives and shallots with potatoes; transfer to serving dish. Arrange lamb over top.

Tip:

  • For medium doneness, cook lamb to internal temperature of 160 degrees Fahrenheit (71 Celsius), and 165 degrees Fahrenheit (74 degrees Celsius) for medium-well.

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.

Tex Mex Lamb Chili

Tex Mex Lamb Chili in a Bowl

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Serves: 4

Description:

Featuring SunGold ground lamb – enjoy the rich flavor of lamb in this comforting chili.

Ingredients List:

  • 2 tsp (10 mL) olive oil
  • 1 lb (500 g) SunGold Ground Lamb
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, minced
  • 1 can (540 mL) diced tomatoes
  • 1 can (398 mL) pinto beans, drained and rinsed
  • 4 tsp (20 mL) chili powder
  • 1 tbsp (15 mL) cocoa powder
  • 1 tbsp (15 mL) packed brown sugar
  • 1 tsp (5 mL) Worcestershire sauce
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/2 cup (125 mL) Cheddar cheese
  • 1/4 cup (60 mL) chopped green onions

Preparation & Directions:

  • Heat oil in Dutch oven set over medium heat; cook lamb, onion, garlic and jalapeno for about 10 minutes or until browned.
  • Add tomatoes, beans, chili powder, cocoa, brown sugar, Worcestershire sauce, salt and pepper; bring to boil. Reduce heat to low and simmer for about 30 minutes or until thickened. Spoon into bowls; sprinkle with Cheddar and green onions.

Tip:

  • Double the recipe and portion into containers, then pop them into the freezer – this chili freezes well.

Spice Braised Shoulder Chop

Braised Lamb Shoulder Chop on Rice

Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 70 minutes | Serves: 4

Description:

Shoulder chops braised low and slow result in deliciously tender lamb.

Ingredients List:

  • 2 tbsp (30 mL) five-spice powder
  • 1 tsp (5 mL) each salt and pepper
  • 4 SunGold Lamb Shoulder Chops (about 8 oz each)
  • 2 tbsp (30 mL) olive oil
  • 1 cup (250 mL) chicken broth
  • 2 cloves garlic, minced
  • 3 tbsp (45 mL) rice wine vinegar
  • 3 tbsp (45 mL) soy sauce
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 tbsp (15 mL) honey
  • 1 tsp (5 mL) cornstarch
  • 1/4 cup (60 mL) chopped green onions
  • 2 tbsp (30 mL) toasted sesame seeds
  • 1 tsp (5 mL) chili pepper flakes (approx.)

Preparation & Directions:

  • Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Combine five-spice powder, salt and pepper. Rub lamb chops on both sides with spice mixture.
  • Heat oil in large ovenproof skillet set over medium heat. Brown lamb chops, turning once, for 7 to 8 minutes or until golden brown. Pour off fat; return skillet to heat. Add chicken broth, garlic, vinegar, soy sauce, ginger and honey; bring to boil. Transfer to oven; cover and bake for about 45 minutes or until tender.
  • Remove lamb chops; set aside and keep warm. Combine cornstarch with 2 tsp (10 mL) water; add to liquid in pan. Bring to boil, stirring constantly; boil, stirring, for about 2 minutes or until slightly thickened.
  • Place lamb chops in shallow bowls; drizzle with pan sauce. Sprinkle with green onions and sesame seeds; sprinkle with chili pepper flakes to taste.

Tips:

  • Serve over rice with sauteed bok choy.
  • To make this recipe gluten-free, substitute wheat-free tamari for soy sauce.

Slow Cooker Lamb Goulash

Lamb Goulash on Rice

Prep Time: 15 minutes | Cook Time: 4 hours and 10 minutes | Total Time: 4 hours and 25 minutes | Serves: 6

Description:

With very little prep work, this goulash simmers all day for a warm and comforting bowl of dinnertime goodness.

Ingredients List:

  • 2 lb (1 kg) SunGold Lamb Shoulder Stew
  • 1 tbsp (15 mL) all-purpose flour
  • 1 tsp (5 mL) each salt and pepper
  • 2 tbsp (30 mL) vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 carrots, cut into 2-inch (5 cm) chunks
  • 1 red pepper, chopped
  • 3 cups (750 mL) chicken broth
  • 1/4 cup (60 mL) tomato paste
  • 2 tbsp (30 mL) paprika
  • 3 tbsp (45 mL) sour cream
  • 2 tbsp (30 mL) chopped fresh parsley

Preparation & Directions:

  • Toss together lamb, flour, salt and pepper. Heat oil in skillet set over medium-high heat; sear lamb on all sides, in batches, for 5 to 6 minutes or until browned.
  • In slow cooker, combine lamb, onion, garlic, carrots and red pepper. Whisk together chicken broth, tomato paste and paprika; pour over lamb and vegetables.
  • Cover and cook on Low for about 8 hours or High for about 4 hours or until meat is tender. Serve with sour cream and parsley.

Tip:

  • This dish is traditionally served with egg noodles, but you can serve it with rice, potatoes or quinoa, if you like.

Grilled Mojo Lamb Steaks

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

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.