(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.
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 minutes
Cook time:1 hour
Servings: 4
Burgers:
1 1/2 pounds Atkins Ranch grass-fed Ground Lamb
1/4 teaspoon kosher salt
4 brioche buns
1 medium tomato, sliced into rounds
Spread:
2/3 cup full-fat Greek yogurt
1 clove garlic, grated
1/3 cup mayonnaise
1 tablespoon Dijon mustard
Salad:
1 small English cucumber, thinly sliced
2 green onions, thinly sliced into rounds
2 tablespoons flat-leaf parsley, chopped
2 tablespoons fresh mint leaves, chopped
1 tablespoon fresh dill, chopped
1/4 cup micro greens
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons olive oil
To make burgers: Gently divide lamb into four equal parts and shape it into rounds slightly larger than buns. Cover and refrigerate for at least 1 hour.
To make the spread: In a small bowl, mix yogurt, garlic, mayonnaise, and mustard; refrigerate until ready to assemble burgers.
To make the salad: In a 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 for about 6 minutes on each side until internal temperature reaches 150 F. As patties near 150 F or start to brown, move to a cool zone to regulate doneness. Transfer to plate and let rest about 5 minutes.
To assemble burgers, add a dollop of spread to the bottom buns. Top each with one tomato slice, one lamb burger, salad, and top bun.
Source: Beef + Lamb New Zealand
