(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.
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.
Grass-Fed Lamb Meatball and Veggie Skewers with Herb Sauce
Prep time: 1 hour, 30 minutes
Cook time: 30 minutes
Yield: 6 skewers
Lamb Meatballs:
6 wooden skewers
1 pound Atkins Ranch grass-fed Ground Lamb
2 large eggs, whisked
2/3 cup Italian breadcrumbs
1 teaspoon olive oil
1/2 cup yellow onion, finely minced
1 clove garlic, minced
1/4 teaspoon coriander seeds, crushed
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
freshly ground black pepper, to taste
Veggies:
1 medium red onion
1 medium green bell pepper
1 medium red bell pepper
Herb Sauce:
1 cup flat leaf parsley leaves
2 teaspoons fresh rosemary leaves, minced
2 tablespoons capers
1 lemon, juice only
2 cloves garlic
1/4 cup extra-virgin olive oil
Italian bread, grilled
To make lamb meatballs: Soak wooden skewers in water for 10 minutes. In a large bowl, break apart ground lamb then add whisked eggs and breadcrumbs. In a small saute pan, add olive oil and saute yellow onion and garlic with coriander seeds, red pepper flakes, salt, and pepper, to taste, for about 5 minutes until the 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 for at least 1 hour.
To make herb sauce: In an 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 for about 3 minutes on each side, or until meatballs reach an internal temperature of 150 F. Rest 5 minutes. Serve with dipping sauce and grilled Italian bread.
Source: Beef + Lamb New Zealand
