It’s May And Time to Fire Up The Grill!

Here are three easy lamb dishes that you can make this weekend!

Juicy Lucy Lamb Burgers

 
 

Ingredients

  • 1 lb. Sun Raised Foods Ground Lamb

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • Pinch pepper

  • 2/3 cup shredded mozzarella cheese

  • Fresh Arugula

  • Fig preserves

  • Brioche buns

 Directions

Prep: Divide the meat in half, and then in half again. Flatten each piece out and add 1/3 cup of cheese onto two of the four halves. Add the top half to each cheese-filled patty and press the edges together to seal up your cheese-stuffed burger.

Cook the Burgers: Cook the burgers over medium heat on the stovetop or on a grill, about 4-5 minutes on each side. Check the inside for desired doneness by using a meat thermometer, 145 degrees F is medium rare, 160 degrees F is medium, and 170 degrees F is well done.

Serve + Store: Serve on toasted brioche buns with a big schmear of fig preserves and a handful of fresh Arugula! Any leftovers can be stored in an airtight container in the fridge for a few days.

* Note: USDA recommends that Ground Lamb reach an Internal temperature of 160°F

Grilled Loin Chops

 

Ingredients

  • 2 pounds bone-in Sun Raised Foods loin chops

  • 1/2 cup olive oil

  • 1/4 cup coarsely chopped fresh basil leaves

  • 3 tablespoons red wine vinegar

  • 2 tablespoons lemon juice

  • 2 teaspoons freshly grated lemon zest

  • 2 teaspoons kosher salt

  • 1/4 teaspoon black pepper

Directions

Whisk together all the ingredients except the lamb to create the marinade. Place the lamb in the marinade, cover, and refrigerate. Allow to marinate at least 4 hours or overnight.

To prepare, heat your grill to medium. Remove the lamb from the marinade and grill until browned on each side – approximately 3-4 minutes per side until desired doneness.*

* Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.

Herb Butter Lamb Steaks

 

Ingredients

Lamb Leg Steaks

Herb Butter

  • 3 cloves garlic, chopped

  • 1/2 cup unsalted butter, room temperature

  • 2 tablespoons lemon juice

  • 1 tablespoon rosemary, chopped

  • 1 tablespoon thyme, chopped

  • 1 tablespoon whole black pepper

  • Salt to taste

Directions

  • For the Herb Butter: In a bowl, add garlic, butter, lemon juice, rosemary, thyme, black pepper and salt; mix thoroughly. Refrigerate until 15 minutes before cooking. 

  • Season steaks thoroughly with salt and pepper. 

  • Build a medium to medium-high heat fire in grill or fire pit for direct cooking. Place steaks on the grill; cook for 4 to 5 minutes per side, or until internal temperature reaches 130°F to 135°F for medium-rare. 

  • While steaks are cooking, preheat a skillet for the butter over the fire. Add butter to the skillet; cook until fully melted. 

  • Pull steaks off grill; brush Herb Butter over the top while they rest 4 to 5 minutes. Squeeze extra lemon juice on top, slice into steaks and enjoy!

 * Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.