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

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 400˚F (200˚C). 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 145°F (63°C), 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 160°F (71°C) and 165°F (74°C) 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

Red Wine Braised Lamb Shanks

Prep Time: 15 minutes | Cook Time: 3 1/2 to 4 hours | Serves: 8

Description:

Serve this impressive lamb main dish when entertaining; it can be made a day in advance and reheated. It also delivers restaurant style with minimum

Ingredients List:

  • 4 SunGold Lamb Shanks (about 4 lb/1.8 kg)
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) freshly cracked pepper
  • 2 tbsp (30 mL) olive oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) finely chopped fresh rosemary
  • 1 tbsp (15 mL) all-purpose flour
  • 1/4 cup (60 mL) tomato paste
  • 1 1/2 cups (375 mL) dry red wine
  • 1 cup (250 mL) no-sodium beef broth
  • 2 bay leaves
  • 2 tbsp (30 mL) chopped fresh parsley

Preparation & Directions:

  • Preheat oven to 325˚F (160˚C).
  • Season lamb shanks with salt and pepper.
  • Heat oil in large Dutch oven set over medium-heat; sear lamb shanks for about 10 minutes or until browned all over.
  • Transfer to plate.
  • Add onion, garlic and rosemary to pan; cook for 3 to 5 minutes or until softened.
  • Sprinkle with flour; cook for 1 minute.
  • Add tomato paste; cook for 2 minutes.
  • Slowly whisk in red wine and broth; bring to boil.
  • Return lamb shanks to pan along with bay leaves; cover and transfer to oven.
  • Bake, turning occasionally, for 3 1/2 to 4 hours or until meat is tender and starts falling off the bone.
  • Transfer lamb shanks to serving dish; cover and keep warm.
  • Simmer sauce over medium heat for 8 to 10 minutes until desired thickness.
  • Spoon sauce over top; garnish with parsley.

Tip:

  • Serve the lamb over creamy polenta and a side of sautéed rapini.

Nutrition Facts (Per 1/8 recipe)

  • Calories 340
  • Fat 19g
  • Cholesterol 120mg
  • Sodium 460mg
  • Carbohydrate 6g
  • Fibre 1g
  • Sugars 2g
  • Protein 37g

Porchetta Style Leg of Lamb

Prep Time: 15 minutes | Cook Time: 60 minutes | Serves: 4 to 6

Description:

Marinated in bold Italian herbs and spices, this lamb porchetta is great served in sandwiches.

Ingredients List:

  • 1 SunGold Half-Cut Tied Leg Lamb Roast (2 lb/1 kg)
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) finely chopped fresh sage
  • 2 tsp (10 mL) finely chopped fresh rosemary
  • 1 tsp (5 mL) fennel seeds, crushed
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) freshly cracked pepper
  • 1/4 tsp (1 mL) red pepper flakes

Preparation & Directions:

  • Stir together oil, sage, rosemary, fennel, garlic, salt, pepper and red pepper flakes until combined; rub all over roast.
  • Refrigerate in airtight container for at least 1 hour or overnight.
  • Preheat oven to 400°F (200°).
  • Place roast on rack in roasting pan; roast for 50 to 60 minutes for medium-rare or until instant-read thermometer inserted into thickest part of meat without touching bone registers internal temperature of 145°F (63°C), or cook to desired doneness.
  • Transfer lamb to cutting board.
  • Cover loosely with foil; let rest for 15 minutes before slicing.

Tips:

  • For medium doneness, cook lamb to internal temperature of 160°F (71°C) or 165°F (74°C) for medium-well.
  • Serve lamb in crusty buns with arugula, mayonnaise, roasted red peppers and fontina cheese.

Nutrition Facts (Per 1/6 recipe)

  • Calories 310
  • Fat 19g
  • Cholesterol 110mg
  • Sodium 470mg
  • Carbohydrate 1g
  • Fibre 0g
  • Sugars 0g
  • Protein 33g

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

Spinach Goat Cheese and Pine Nut Stuffed Lamb

Prep Time: 15 minutes | Cook Time: 2 hours | Serves: 10 – 12

Description:

Serve this tasty stuffed lamb for any holiday and win rave reviews from family and friends.

Ingredients List:

  • 1 SunGold Boneless Leg, Tunnel Boned (4 to 5 lb/2 to 2.25 kg)
  • 1/4 cup (60 mL) olive oil, divided
  • 3 garlic cloves, minced, divided
  • 5 oz (150 g) baby spinach
  • 1 1/2 tsp (7 mL) salt, divided
  • 3/4 tsp (4 mL) pepper, divided
  • 1/4 cup (60 mL) toasted pine nuts
  • 2 tbsp (30 mL) finely chopped sun-dried tomatoes
  • 2 tbsp (30 mL) finely chopped pitted black olives
  • 2 tbsp (30 mL) chopped fresh parsley
  • 2 tbsp (30 mL) chopped fresh basil
  • 1/4 cup (60 mL) finely crumbled goat cheese
  • Lemon wedges (optional)

Preparation & Directions:

  • Heat half of the oil in large skillet set over medium heat; cook half of the garlic for about 1 minute or until softened and fragrant.
  • Add spinach and 1/4 tsp (1 mL) each salt and pepper; cook for 3 to 5 minutes or until wilted.
  • Let cool completely.
  • Squeeze out excess moisture and transfer to bowl.
  • Stir in pine nuts, sun-dried tomatoes, olives, parsley and basil until combined; stir in goat cheese.
  • Preheat oven to 400˚F (200˚C).
  • Pat lamb dry with paper towel.
  • On clean work surface or baking sheet, lay lamb flat.
  • Sprinkle with 1/4 tsp (1 mL) each salt and pepper.
  • Spoon stuffing along centre of meat, leaving 1-inch (2.5 cm) border all around.
  • Tightly roll up lamb into log shape; tie with butcher string to secure.
  • Rub lamb with remaining oil, garlic, salt and pepper.
  • Place lamb on rack in roasting pan; roast for about 90 minutes for medium-rare, or until instant-read thermometer inserted into centre registers internal temperature of 145°F (63°C), or cook to desired doneness.
  • Tent with foil; let stand for 10 minutes.
  • Remove string and slice.
  • Serve with lemon (if using).

Tips: 

  • For medium doneness, cook lamb to internal temperature of 160°F (71°C) and 165°F (74°C) for medium-well.
  • Serve lamb with roasted root vegetables, such as roasted potatoes, carrots, parsnips and beets.
  • If you are a fan of goat cheese, up the amount of the cheese to 1/3 cup (75 mL).

Nutrition Facts (Per 1/12 recipe)

  • Calories 370
  • Fat 23g
  • Cholesterol 125mg
  • Sodium 420mg
  • Carbohydrate 2g
  • Fibre 1g
  • Sugars 0g
  • Protein 38g

Rack Lambsicles (with Pea and Mint Pesto)

Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: 4 to 8

Description:

Serve one or two of these delicious little chops for a satisfying appetizer or three to four as a main dish. The fresh and lively pesto is like a taste of spring.

Ingredients List:

  • 1 pkg SunGold 8-Bone Lamb Rack (1 lb 14 oz/865 g)
  • 1/2 tsp (2 mL) each salt and pepper

Pea and Mint Pesto:

  • 1/2 cup (125 mL) frozen peas, thawed
  • 3 tbsp (45 mL) extra-virgin olive oil
  • 1 tbsp (15 mL) finely chopped fresh mint
  • 1 tbsp (15 mL) finely chopped fresh parsley
  • 1/2 tsp (2 mL) lemon zest
  • 1 tbsp (15 mL) lemon juice
  • 1 tbsp (15 mL) grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper

Preparation & Directions:

  • Preheat grill to medium-high heat; grease grate well.
  • Slice lamb between bones to create individual “lambsicles.”
  • Season with salt and pepper.
  • Grill lamb for 3 to 4 minutes per side for medium-rare or until instant-read thermometer inserted horizontally into thickest part of meat without hitting bone registers internal temperature of 145°F (63°C), or cook to desired doneness.

Pea and Mint Pesto:

  • Meanwhile, in food processor, pulse peas, olive oil, mint, parsley, lemon zest, lemon juice, cheese, garlic, salt and pepper until puréed.
  • Serve with “lambsicles.”

Tips:

  • For medium doneness, cook lamb to internal temperature of 160°F (71°C) or 165°F (74°C) for medium-well.
  • Serve lamb with grilled asparagus for an easy appetizer.

Nutrition Facts (Per 1/8 recipe)

  • Calories 240
  • Fat 20g
  • Cholesterol 55mg
  • Sodium 280mg
  • Carbohydrate 1g
  • Fibre 0g
  • Sugars 0g
  • Protein 13g

Coffee Rubbed Lamb Ribs

Prep Time: 10 minutes | Cook Time: 2 hours | Serves: 8

Description:

These cowboy-style ribs make a nice alternative to pork ribs – and they are addictively good.

Ingredients List:

  • 8 racks SunGold Lamb Ribs (about 3 lb/1.5 kg)
  • 1 tbsp (15 mL) finely ground espresso or coffee
  • 1 tbsp (15 mL) ancho chili powder
  • 1 tbsp (15 mL) brown sugar
  • 2 tsp (5 mL) salt
  • 1 tsp (5 mL) paprika
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) onion powder
  • 1 tsp (5 mL) pepper

Preparation & Directions:

  • Combine espresso, chili powder, brown sugar, salt, paprika, garlic powder, onion powder and pepper; rub all over lamb ribs.
  • Let stand for 30 minutes.
  • Preheat oven to 275˚F (135˚C).
  • Line baking sheet with foil; place ribs on a rack on baking sheet.
  • Bake, covering with foil halfway through cooking time for 2 to 2 1/2 hours or until tender.
  • Cut into 2-rib portions. Serve immediately.

Tips:

  • Use instant espresso powder if ground is unavailable.
  • Serve with hot sauce or your favourite barbecue sauce for dipping.

Nutrition Facts (Per 1/8 recipe)

  • Calories 350
  • Fat 28g
  • Cholesterol 95mg
  • Sodium 670mg
  • Carbohydrate 3g
  • Fibre 1g
  • Sugars 1g
  • Protein 21g

Chipotle Braised Lamb Tacos

Prep Time: 15 minutes | Cook Time: 1 hour 30 minutes | Serves: 4

Description:

These meat-lovers tacos are sweet and spicy. Served with a lime- spiked sour cream, they make a decadent main dish or appetizer.

Ingredients List:

  • 1 1/2 lb (750 g) SunGold Dice Lamb Shoulder
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 tbsp (30 mL) vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) ground cumin
  • 1 cup (250 mL) chicken broth
  • 1/2 cup (125 mL) barbecue sauce
  • 2 tbsp (30 mL) honey
  • 2 chipotle peppers in adobe sauce, minced
  • 8 small corn tortillas, warmed
  • 4 radishes, thinly sliced
  • 1/4 cup (60 mL) fresh cilantro leaves
  • Lime wedges

Lime Sour Cream:

  • 1/2 cup (125 mL) sour cream
  • 1/2 tsp (2 mL) lime zest
  • 1 tbsp (15 mL) lime juice
  • 1/4 tsp (1 mL) ground cumin
  • Pinch each salt and pepper

Preparation & Directions:

  • Preheat oven to 325˚F (160˚C).
  • Season lamb with salt and pepper.
  • Heat oil in Dutch oven set over medium-high heat; sear lamb for 6 to 8 minutes or until browned all over.
  • Transfer to plate.
  • Add onion, garlic and cumin to pan; sauté for 3 to 5 minutes or until onion is softened.
  • Add broth, barbecue sauce, honey and chipotle peppers; bring to boil.
  • Return lamb to pan; cover and transfer to oven.
  • Cook, stirring occasionally, for 1 1/2 to 2 hours or until lamb is very tender; transfer to large bowl and shred using 2 forks.
  • Return to pan (reheat if needed).

Lime Sour Cream:

  • Meanwhile, stir together sour cream, lime zest, lime juice, cumin, salt and pepper.
  • Divide shredded lamb evenly among tortillas.
  • Top with Lime Sour Cream, radishes and cilantro.
  • Serve with lime wedges.

Tips: 

  • For less-spicy tacos, use only 1 chipotle pepper.
  • Serve tacos with grilled corn, rice and beans or coleslaw.

Nutrition Facts (Per 1/4 recipe)

  • Calories 680
  • Fat 38g
  • Cholesterol 140mg
  • Sodium 1210mg
  • Carbohydrate 46g
  • Fibre 3g
  • Sugars 18g
  • Protein 38g