Fresh Summer Flavors With Grilled Grass-Fed Lamb'

(MENAFN- PR Newswire)

MISSION, Kan., June 6, 2022 /PRNewswire/ -- (Family Features) Enjoy flavorful meals straight off the grill this summer with these delicious recipes that put New Zealand grass-fed lamb at the center of your plate.

These Endless Summer Grass-Fed Lamb Burgers are topped with a fresh herb salad and juicy tomatoes on brioche buns. Or, for a spiced sensation, try Grass-Fed Lamb Meatball and Veggie Skewers that pair lamb, bell peppers and onions with a robust herb sauce.

These recipes can become summer favorites thanks to versatile and flavorful lamb from Atkins Ranch, available at your local Whole Foods Market. The lamb is 100% grass-fed and humanely raised in New Zealand, just as nature intended. Allowed to graze freely over lush green hills and pastures 365 days a year, the result is a lean, finely textured, flavorful meat that's easy to cook – simply prepare the same way you would grass-fed beef.

Visit beefandlambnz.com for more recipes, cooking tips and inspiration. 

Endless Summer Grass-Fed Lamb Burgers Prep time: 1 hour, 20 minutesCook time: 1 hourServings: 4

Burgers: 1 1/2 pounds Atkins Ranch grass-fed Ground Lamb1/4 teaspoon kosher salt4 brioche buns1 medium tomato, sliced into rounds

Spread: 2/3 cup full-fat Greek yogurt1 clove garlic, grated1/3 cup mayonnaise1 tablespoon Dijon mustard

Salad: 1 small English cucumber, thinly sliced2 green onions, thinly sliced into rounds2 tablespoons flat leaf parsley, chopped2 tablespoons fresh mint leaves, chopped1 tablespoon fresh dill, chopped1/4 cup micro greens2 tablespoons lemon juice1 teaspoon lemon zest2 teaspoons olive oil

To make burgers: Gently divide lamb into four equal parts and shape into rounds slightly larger than buns. Cover and refrigerate at least 1 hour.

To make spread: In small bowl, mix yogurt, garlic, mayonnaise and mustard; refrigerate until ready to assemble burgers.

To make salad: In medium bowl, mix cucumber, onions, parsley, mint leaves, dill, micro greens, lemon juice, lemon zest and olive oil; refrigerate until ready to assemble burgers.

Preheat grill to medium-high heat, creating hot and cool zones. Salt patties then grill about 6 minutes on each side until internal temperature reaches 150 F. As patties near 150 F or start to brown, move to cool zone to regulate doneness. Transfer to plate and let rest about 5 minutes.

To assemble burgers, add dollop of spread to bottom buns. Top each with one tomato slice, one lamb burger, salad and top bun.

Grass-Fed Lamb Meatball and Veggie Skewers with Herb Sauce Prep time: 1 hour, 30 minutesCook time: 30 minutesYield: 6 skewers 

Lamb Meatballs: 6 wooden skewers1 pound Atkins Ranch grass-fed Ground Lamb2 large eggs, whisked2/3 cup Italian breadcrumbs 1 teaspoon olive oil1/2 cup yellow onion, finely minced1 clove garlic, minced1/4 teaspoon coriander seeds, crushed1/4 teaspoon red pepper flakes1/2 teaspoon kosher saltfreshly ground black pepper, to taste

Veggies: 1 medium red onion1 medium green bell pepper1 medium red bell pepper

Herb Sauce: 1 cup flat leaf parsley leaves2 teaspoons fresh rosemary leaves, minced2 tablespoons capers1 lemon, juice only2 cloves garlic 1/4 cup extra-virgin olive oil Italian bread, grilled

To make lamb meatballs: Soak wooden skewers in water 10 minutes. In large bowl, break apart ground lamb then add whisked eggs and breadcrumbs. In small saute pan, add olive oil and saute yellow onion and garlic with coriander seeds, red pepper flakes, salt and pepper, to taste, about 5 minutes until onion is translucent and spices are fragrant. Add to bowl with lamb. Mix until combined and form into roughly 1 1/2-ounce balls. 

To make veggies: Cut onion and bell peppers into 1-inch stacks.

Add ground lamb meatballs to skewers, alternating with peppers and onions. Cover and refrigerate at least 1 hour. 

To make herb sauce: In immersion blender, blend parsley, rosemary, capers, lemon juice, garlic and olive oil until smooth. Refrigerate until ready to serve. 

Preheat grill to medium-high heat. Grill skewers about 3 minutes on each side, or until meatballs reach internal temperature of 150 F. Rest 5 minutes. Serve with dipping sauce and grilled Italian bread. 

Michael French[email protected] 1-888-824-3337editors.familyfeatures.com

A leading source for high-quality food, lifestyle and home and garden content, Family Features provides readers with topically and seasonally relevant tips, takeaways, information, recipes, videos, infographics and more. Find additional articles and information at Culinary.net and eLivingToday.com .

SOURCE Family Features Editorial Syndicate

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