When bright, sunny days offer opportunities to take it outside for a celebration or casual weeknight dinner, take advantage with the fresh flavors of grilled fare. Good food and good company can combine for a meal to remember with loved ones while enjoying the outdoors.
Try taking your grilling game to the next level with Atkins Ranch grass fed ground lamb – available at Whole Foods Market – for lean, delicate flavor perfect for burgers, skewers, meatballs and sausages. Grass fed lamb is a versatile option that’s easy to cook, even on the grill – simply treat it the way you would beef.
If you’re new to cooking lamb, consider these Grilled Lamb Burgers that showcase 100% grass-fed lamb topped with a light herb salad, sliced tomato and yogurt sauce on a brioche bun. Or you can combine a robust herb dipping sauce with Lamb Meatball and Veggie Skewers for a customizable meal hot off the grates.
Lamb Meatball and Veggie Skewers with Herb Sauce
Total time: 1 hour, 30 minutes
Yield: 6 skewers
6 wooden skewers
1 pound Atkins Ranch ground lamb
2 large eggs
2/3 cup Italian breadcrumbs
1 teaspoon olive oil
1/2 cup finely minced yellow onion
1 clove minced garlic
1/4 teaspoon coriander seeds, crushed
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
freshly ground black pepper, to taste
1 medium red onion, cut into 1-inch stacks
1 medium green bell pepper, cut into 1-inch stacks
1 medium red bell pepper, cut into 1-inch stacks
1 cup flat leaf parsley
2 teaspoons fresh rosemary leaves, minced
2 tablespoons capers
1 lemon, juice only
2 cloves garlic
1/4 cup extra-virgin olive oil
grilled Italian bread, for serving
Soak skewers in water 10 minutes.
In large bowl, break apart ground lamb; add whisked eggs and breadcrumbs.
In small saute pan, add olive oil then saute yellow onion, garlic clove, 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.
Add meatballs to skewers, alternating with onions and peppers. Cover and refrigerate 1 hour to ensure meatballs hold together during grilling.
To make herb sauce: In immersion blender, blend parsley, rosemary, capers, lemon juice, garlic and olive oil until smooth. Refrigerate until serving.
Preheat grill to medium-high heat.
Grill skewers about 3 minutes on each side, or until meatballs reach 150 F internal temperature. Rest 5 minutes. Serve with dipping sauce and grilled Italian bread.
To build burgers, add dollop of yogurt spread to bottom buns. Top each with tomato slice, lamb burger, herb salad and top bun.
Article by Family Features