(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 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

1. 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.
2. To make spread: In small bowl, mix yogurt, garlic, mayonnaise and mustard; refrigerate until ready to assemble burgers.
3. 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.
4. 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.
5. 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 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

1. 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.
2. To make veggies: Cut onion and bell peppers into 1-inch stacks.
3. Add ground lamb meatballs to skewers, alternating with peppers and onions. Cover and refrigerate at least 1 hour.
4. To make herb sauce: In immersion blender, blend parsley, rosemary, capers, lemon juice, garlic and olive oil until smooth. Refrigerate until ready to serve.
5. 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.

Source: Beef + Lamb New Zealand

(Family Features) Fresh air, warm sun and delicious foods make brunch a favorite weekend event. Set the stage (and the table) for an inviting experience with recipes that cover all the bases from snacks and desserts to a mouthwatering main course.

Tide the appetite of your guests with Spiced Grass-Fed Lamb Over Hummus served with toasted flatbread or tortilla chips before dishing out Overnight Apple Cinnamon French Toast Casserole for a simple centerpiece. Just as those delectable dishes are vanishing, pull Brown Sugar Pound Cake out of the oven and pair with sweetened whipped cream and fresh fruit for a sweet finishing touch.

Visit Culinary.net to find more ways to broaden your brunch menu.

Wake Up to a Wonderful Brunch

Perfect for any brunch occasion is a delicious dish that can be made a day in advance, simplifying your morning prep before guests arrive with growling stomachs.

Prepared the day before and chilled overnight, this Overnight Apple Cinnamon French Toast Casserole is ready to bake to perfection in the morning with a gooey interior and crisp exterior filled with mouthwatering flavor. Drizzle with glaze then dish out to loved ones for a delicious way to make brunch easy.

Find more breakfast and brunch recipes at Culinary.net.

Overnight Apple Cinnamon French Toast Casserole

Servings: 12

• Nonstick cooking spray
• 1 package (20 ounces) French bread, cubed, divided
• 1 can (20 ounces) apple pie filling
• 9 eggs
• 1 cup half-and-half
• 2 teaspoons ground cinnamon
• 1 cup powdered sugar, plus additional (optional)
• 2 tablespoons milk, plus additional (optional)

1. Spray 8-by-8-inch glass baking dish with nonstick cooking spray.
2. In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.
3. In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread.
4. Cover with aluminum foil and chill overnight.
5. Heat oven to 325 F.
6. Remove foil and bake 50-60 minutes.
7. Let cool 10-15 minutes.
8. In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.

A Fresh, Flavorful Brunch Bite

Brunch is a perfect opportunity to entertain friends and family with delicious recipes that will delight their taste buds. For example, this smooth hummus is paired with tender New Zealand grass-fed lamb loin chops and fresh toppings for flavor in every bite.

Ready in less than 30 minutes, this Spiced Grass-Fed Lamb Over Hummus recipe is made using Atkins Ranch lamb, which is available at your local Whole Foods Market and hails from New Zealand where the animals are grass-fed 365 days a year and allowed to roam and graze freely over lush green hills and pastures. The result is a lean, finely textured, flavorful meat that tastes just as nature intended.

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

Spiced Grass-Fed Lamb Over Hummus

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4-6

Lamb:

• 4 Atkins Ranch grass-fed lamb loin chops
• 1 teaspoon cumin powder
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil

Hummus:

• 1 can (15 ounces) chickpeas
• 3 cloves garlic, chopped
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 3 tablespoons olive oil

For serving:

• 1 Persian cucumber, small diced
• 1 small tomato, diced
• 2 tablespoons roasted pine nuts (or 2 tablespoons pomegranate seeds)
• parsley, chopped
• lemon wedges
• toasted flatbread or tortilla chips

1. To make lamb: Remove lamb from bone, dice meat into small cubes and transfer to medium bowl.
2. Add cumin powder and salt. Toss to coat. Marinate while preparing hummus.
3. To make hummus: Drain chickpeas, reserving 1 tablespoon liquid. Rinse chickpeas under running water then drain.
4. In bowl of food processor, pulse chickpeas, chickpea liquid and garlic until chickpeas and garlic are chopped.
5. Add tahini, lemon juice, salt, cumin, paprika and olive oil. Mix until smooth paste forms. Taste and adjust by adding more salt, lemon juice or olive oil, as desired.
6. Transfer hummus to large platter and spread it out.
7. In large skillet, heat extra-virgin olive oil over high heat until hot. Add lamb and cook 30 seconds without moving.
8. Turn lamb over and cook 30-60 seconds, repeating until all sides are browned. Remove from pan and let rest 5 minutes.
9. To serve, place cucumbers and tomatoes in well of hummus then top with lamb, pine nuts and parsley.
10. Top with squeeze of lemon juice and serve with flatbread or tortilla chips.

Satisfy Cake Cravings with a Brunch-Worthy Dessert

Whether your brunch feast consists of bacon and eggs, pancakes and waffles or a combination of favorites, you can cap it off with a sweet treat for the perfect ending. After all, no celebration is complete without dessert.

Once the table is cleared of the main courses, dish out decadent bites of this Brown Sugar Pound Cake baked with high-quality ingredients like C&H Sugars to end the meal on a sweet note. Top with whipped cream and your crowd's favorite fruits like strawberries and blueberries or serve the toppings separately for a customizable treat.

Visit chsugar.com for more brunch recipe ideas.

Brown Sugar Pound Cake

Prep time: 20 minutes
Cook time: 1 hour
Servings: 8

• 1 3/4 cups all-purpose flour, plus additional for coating pan, divided
• 1 cup packed C&H Light Brown Sugar
• 1 cup (2 sticks) butter, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• sweetened whipped cream, for topping (optional)
• fresh fruit, such as strawberries and blueberries, for topping (optional)

1. Preheat oven to 350 F.
2. Grease and flour 9-by-5-by-3-inch loaf pan. In large bowl, beat sugar and butter until fluffy. Beat in eggs one at a time. Add vanilla. In separate bowl, combine 1 3/4 cups flour, baking powder and salt. Gradually add to sugar mixture. Pour batter into pan.
3. Bake 1 hour, or until toothpick inserted in center comes out clean. Remove from pan and turn out on rack to cool completely.
4. Top with sweetened whipped cream and fresh fruit, if desired.

Source: C&H Sugar
Beef + Lamb New Zealand

(Family Features) From picnics and family reunions to al fresco meals on the patio, flavor and freshness can make springtime dishes truly mouthwatering. As you plan your spring menu for time with loved ones, think outside the box with recipes that can feed a crowd.

One easy way to elevate your warm weather entertaining is with a lean, delicate protein like grass-fed lamb available at Whole Foods Market from Atkins Ranch, a leader in environmental stewardship and one of the first members of Land to Market, which advocates for regenerative agriculture – a type of outcomes-based land management that seeks to heal landscapes instead of degrading them. In fact, many of the lamb ranchers set aside areas for conservation purposes to focus on regenerating land and water to keep the environment as pristine as possible.

The lambs are raised just as nature intended: 100% grass-fed and free to roam on pastures in fresh air and sunshine, culminating in a result that’s better for you, the animals and the planet.

As the first lamb producer in the world to achieve Non-GMO Project verification, Atkins Ranch is also the first to achieve Global Animal Partnership Step-4 certification for farm animal welfare. If you’re unfamiliar with lamb, consider these cooking tips and pairing options for a deliciously divine spread at your next springtime soiree.

How to Cook Lamb
For cuts like legs, shanks, shoulder roasts and stew meat, slow cooking is the answer. This Herb Crusted Bone-In Leg of Lamb, for example, is roasted for about 3 hours to reach a juicy tenderness complemented by fresh herbs and a mint sauce.

Turn to the grill or stovetop for a quicker cooking method with cuts such as chops, rack and ground lamb. Cooking over an open fire allows the smokiness to meld with lamb’s naturally rich flavor.

What to Pair with Lamb
With its rich, meaty flavor, lamb is a perfect main course for spring meals. Try balancing it out with these sides:

• Salad – Like many proteins, lamb is complemented well by fresh greens. Toss baby spinach with a light vinaigrette and fresh fruit, like strawberries, for a true springtime salad.
• Sweet Potatoes – The subtlety of a sweet potato dish is nearly a must to pair with lamb. Sweeten the meal even further by mashing with orange juice and zest for a lightly tangy side.
• Asparagus – A classic side for many spring meals, roasted asparagus is easy to prepare whether in the oven or on the grill.

Find more grass-fed lamb cooking tips and recipes at AtkinsRanch.com.

Herb Crusted Bone-In Leg of Lamb

Prep time: 3 hours
Cook time: about 3 hours (depending on size and doneness)
Servings: 15

• 1 Atkins Ranch bone-in leg of lamb (about 8 pounds)
• 1/4 cup olive oil
• 8 cloves garlic, finely minced
• 2 tablespoons Dijon mustard
• 2 tablespoons kosher salt
• 1/4 cup white wine

Herb Crust:

• 2 large egg whites
• 2 tablespoons minced rosemary leaves
• 2 tablespoons minced thyme leaves
• 2 tablespoons ground peppercorns
• 1 tablespoon kosher salt

• fresh mint sauce, for serving

1. About 2 hours before preparing, remove leg of lamb from fridge to ensure even cooking. Remove gland to prevent gaminess during cooking.
2. Preheat oven to 325 F on convection setting. Score skin of both sides of leg of lamb.
3. In bowl, whisk olive oil, garlic, Dijon mustard, salt and white wine. Brush onto both sides of lamb, pressing into scored crevices.
4. Place leg in roasting pan on roasting rack. Insert cooking probe into thickest part of meat, not touching bone. Cook about 1 hour and 20 minutes, or until internal temperature reaches 95 F.
5. Reduce oven temperature to 300 F and cook to desired doneness. For medium-rare doneness, remove lamb once probe reaches 125 F.
6. To make herb curst: In bowl, whisk egg whites until evenly foamy with tiny bubbles. Brush onto both sides of lamb.
7. In separate small bowl, mix rosemary, thyme, peppercorns and salt. Press herb crust mixture onto areas brushed with egg whites. Place back in pan and cook about 5-7 minutes until crust is formed and browned. Remove from oven and rest 30 minutes.
8. Carve lamb, arrange on platter and serve with fresh mint sauce.

Source: Atkins Ranch

(Family Features) 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.

Visit Take-It-Outside.AtkinsRanch.com for more grilling inspiration.

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

Herb Sauce:

• 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

1. Soak skewers in water 10 minutes.
2. In large bowl, break apart ground lamb; add whisked eggs and breadcrumbs.
3. 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.
4. Add meatballs to skewers, alternating with onions and peppers. Cover and refrigerate 1 hour to ensure meatballs hold together during grilling.
5. To make herb sauce: In immersion blender, blend parsley, rosemary, capers, lemon juice, garlic and olive oil until smooth. Refrigerate until serving.
6. Preheat grill to medium-high heat.
7. 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.

Grilled Lamb Burgers

Total time: 1 hour, 20 minutes
Servings: 4

• 1 1/2    pounds Atkins Ranch ground lamb
• 1/4       teaspoon kosher salt

Spread:

• 2/3       cup full-fat Greek yogurt
• 1          clove raw garlic, grated
• 1/3       cup mayonnaise
• 1          tablespoon Dijon mustard

Salad:

• 1          small English cucumber, thinly sliced
• 2          green onions, thinly sliced
• 2          tablespoons chopped flat leaf parsley
• 2          tablespoons chopped fresh mint leaves
• 1          tablespoon chopped fresh dill
• 1/4       cup microgreens
• 2          tablespoons lemon juice
• 1          teaspoon lemon zest
• 2          teaspoons olive oil

• 4          brioche buns
• 1          medium tomato, sliced into rounds

1. Gently divide lamb into four parts, 6 ounces each, and shape into rounds slightly larger than buns. Place covered in refrigerator, 1 hour.
2. To make yogurt sauce: In small bowl, mix yogurt, garlic, mayonnaise and Dijon mustard; refrigerate until ready to assemble burgers.
3. To make salad: In medium bowl, mix cucumber, onions, parsley, mint leaves, dill, microgreens, lemon juice, lemon zest and olive oil; refrigerate until ready to assemble burgers.
4. Preheat grill to medium-high heat with direct and indirect zones. Salt patties then add to grill, cooking about 6 minutes on each side until internal temperature reaches 150 F. As patties near this temperature, or start to brown, move to indirect zone to regulate doneness. Transfer to plate and let rest about 5 minutes.
5. To build burgers, add dollop of yogurt spread to bottom buns. Top each with tomato slice, lamb burger, herb salad and top bun.

Source: Atkins Ranch

(Family Features) When fall comes around, it brings many iconic flavors, festive traditions and family meals, along with cravings for warm, hearty dishes. For your next gathering of loved ones, whether it’s a special occasion, sporting event or simply spending quality time together, serve a classic comfort food perfect for a small crowd.

While a roast leg of lamb may be considered time-intensive or best-suited for special occasions, it can be a surprisingly stress-free dish to prepare at home. A simple way to update familiar dishes, grass-fed lamb, available at your local Whole Foods Market, is easy to cook; prepare it the same way you would grass-fed beef.

This grass-fed leg of lamb recipe, for example, requires little fuss and the oven does the work for you. Infused with garlic and thyme, topped with a creamy meat sauce and garnished with a side of seasonal produce, you can delight your family and friends with this tender and delicious meal. Plus, New Zealand grass-fed lamb is a lean, finely textured and flavorful protein, well-suited for a variety of dishes.

For more information, cooking tips and recipes, visit beefandlambnz.com.

Grass-Fed Leg of Lamb

Prep time: 10 minutes
Cook time: 2 hours, 45 minutes
Servings: 8

Lamb:

• 4 1/2-5 1/2       pounds Atkins Ranch grass-fed leg of lamb, at room temperature
• 1 3/4    ounces butter, softened
• 3          cloves garlic, crushed
• 1          teaspoon roughly chopped thyme leaves
• salt, to taste
• ground black pepper, to taste
• 1-2       handfuls thyme sprigs
• 1          onion, sliced
• 1/2       cup olive oil

Meat Sauce:

• 1          cup beef stock
• 3/4       cup creme fraiche or sour cream
• lemon zest, finely grated
• 1          tablespoon wine vinegar
• 1          bay leaf
• salt, to taste
• sauteed mushrooms (optional)
• sauteed green beans (optional)
• steamed carrots and snap peas (optional)

1. Heat oven to 320° F.
2. To prepare lamb: Using sharp knife, make 4-5 shallow slits in lamb. In bowl, mix butter, garlic and chopped thyme. Coat butter mixture in slits and sprinkle lamb with salt and pepper, to taste.
3. Place thyme sprigs and sliced onion in base of roasting tin and place lamb on top. Drizzle olive oil over lamb. Roast 2 hours, 45 minutes.
4. To make meat sauce: Remove lamb from oven 30 minutes before end of cooking time. Place lamb on board then tip juices into saucepan. Place lamb back in roasting tin and return to oven.
5. Skim fat off roasting juices. Add beef stock to remaining juices and bring to boil.
6. Reduce heat and add creme fraiche or sour cream, lemon zest, vinegar and bay leaf. Simmer until sauce reduces some. Season with salt, to taste, to counteract acidity.
7. Remove lamb from oven and rest covered loosely with foil and tea towel 10 minutes before carving.
8. Strain sauce into bowl or gravy boat and serve hot with lamb and sauteed mushrooms, green beans or steamed carrots and snap peas, if desired.

Source: Beef + Lamb New Zealand

Family Features) Spring is full of celebrations and rich traditions that bring the family around the table for special meals. A savory leg of lamb or a dish with succulent lamb loin chops is a delicious way to enjoy a flavorful meal, no matter the occasion.

American lamb pairs beautifully with a variety of wines. Wineries such as Kendall-Jackson have a wide selection of wines that bring out lamb's mild, meaty flavor and make it even more irresistible.

Tips for Roasting Lamb

-A bone-in leg of lamb cooks faster than a boneless leg of lamb. Use a good meat thermometer to determine doneness:
Rare 135°F
Medium Rare 145°F
Medium160°F

-You can sear the lamb roast first in a hot 450°F oven for 15 minutes to seal in the juices and then reduce oven temp to 325°F and continue roasting for approximately 1 1/2 to 2 hours or until internal temperature reaches 5 to 10 degrees less than your desired temperature.

-Remove roast from oven and let rest for 20 minutes before serving. This allows the meat's juices to settle and make carving easier. (As the meat rests, the internal temperature will rise 5 to 10 degrees.)

-Carve the roast against the grain so the meat will be tender. A naturally tender cut like leg should be sliced about one half inch thick.

Choosing the Right Wine

-COMPLEMENT. Similarly flavored foods and wines complement each other.
Example: Citrus-based sauce and a lemony, lightly oaked Chardonnay (such as Kendall-Jackson Avant Chardonnay or Chablis from the Burgundy region of France).
Example: Mushrooms with the earthy flavors of Pinot Noir.

-CONTRAST. Contrasting flavors balance each other.
Example: Spicy foods and sweet wines, such as Thai food and an off-dry Riesling.
Example: Salty foods and crisp, high-acid wines such as Sauvignon Blanc or Champagne.

-MATCH the TENOR. Match a food's weight and intensity to similar elements in wine.
Example: Delicately flavored foods call for delicate varieties of wine, such as Pinot Gris or Sauvignon Blanc.
Example: Weighty textures and intense flavors are a better match for more powerful wines, such as matching herb-crusted roast lamb with a robust Syrah or Merlot.

To learn more about food and wine pairings, visit www.kj.com.

Roasted Leg of American Lamb

Serves 8
Serve with Kendall-Jackson Vintner's Reserve Merlot.

• 1 boneless leg of lamb, approximately 6 pounds

For the marinade:

• 4 garlic cloves, smashed
• 2 lemons, zested
• 1/2 tablespoon fresh thyme, chopped
• 1 tablespoon freshly ground black pepper
• 2 tablespoons dried oregano
• 1 tablespoon fresh rosemary, chopped
• 1 bunch parsley, chopped
• 1 cup olive oil
• 1/4 cup kosher salt

1. In small bowl, combine all ingredients. Rub mixture on leg of lamb. Cover with plastic wrap and marinate overnight.
2. Bring lamb to room temperature and sprinkle with salt. Preheat the oven to 375°F. Roast for 1 hour and 15 minutes or until a thermometer inserted into center of leg reads 125°F to 130°F. Cover loosely with aluminum foil and allow to rest for 20 minutes.

American Lamb Sandwich with Tzatziki Sauce

• Leftover roasted leg of lamb

For tzatziki sauce:

• 1/2 English cucumber, peeled, cut in half and seeded
• 1 tablespoon fresh dill
• 2 tablespoons fresh mint
• 8 ounces Greek yogurt
• 3 garlic cloves, minced
• 1/2 lemon, juiced
• Kosher salt
• Freshly ground black pepper

1. Grate cucumber with a box grater. Place grated cucumber in a strainer, sprinkle with salt and allow to drain for 20 minutes.
2. In a bowl, add dill, mint, yogurt, garlic and lemon juice. Squeeze as much liquid from cucumber as possible and add cucumber to the yogurt. Mix well and refrigerate for at least 30 minutes. Season to taste with salt and pepper.
3. To serve: Fill warm flatbread or pita with sliced leftover leg of lamb, thinly sliced tomatoes and cucumbers and chilled tzatziki sauce.

Fresh Mint and Garlic Marinated Grilled American Lamb Loin Chops
with Roasted Fingerling Potatoes and Green Beans

Serves 4
Serve with Kendall-Jackson Vintner's Reserve Syrah.

• 4 cloves garlic, minced
• 1 shallot, minced
• 1/2 bunch parsley leaves, chopped
• 1/2 bunch mint leaves, chopped
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1 teaspoon black pepper
• 8 lamb loin chops

1. In bowl, add garlic, shallot, herbs, olive oil, vinegar, salt and pepper. Whisk to combine.
2. Place lamb chops into a bowl and add 3/4 cup of marinade (reserve remaining marinade for sauce). Mix to coat thoroughly. Cover and refrigerate for at least 1 hour.
3. Preheat grill to medium-high heat. Grill lamb to desired temperature (medium-rare is recommended). Remove from heat and allow the lamb chops to rest for 5 minutes. Drizzle chops with the reserved mint and garlic sauce. Serve with roasted potatoes and green beans.

For potatoes:

• 1/4 cup olive oil, divided
• 1 1/2 pounds fingerling potatoes, cut in half lengthwise
• 4 garlic cloves, crushed
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

1. Place a sheet pan in the oven and preheat to 425°F.
2. In a bowl, combine 1/8 cup of olive oil and remaining ingredients. Toss to coat potatoes.
3. Pour 1/8 cup olive oil onto hot sheet pan and allow to heat for 1 minute. Place potatoes onto hot sheet pan and roast for 20 minutes or until golden brown. Serve immediately.

For green beans:

• Kosher salt
• 1/2 pound green beans, stems removed
• 1 tablespoon butter
• Freshly ground black pepper

1. In large pot, add 1 tablespoon salt and 2 quarts water; bring to a boil. Add green beans and cook until tender, approximately 4 minutes.
2. Remove beans from water, place into bowl with butter and toss to coat. Salt and pepper to taste. Serve immediately.

Recipes courtesy of Kendall-Jackson Executive Chef Justin Wangler

Source: The American Lamb Board / Kendall-Jackson

(Family Features) Barbecue, grilling, cookout – no matter what you call it, cooking food over an open flame is practically an American pastime. Few other cuisines have such distinctive regional twists and terminology as this fiery favorite. Memphis loves its ribs, North Carolinians their pulled meats and Texas, Alabama and St. Louis, to name a few, have their own riffs on American favorites.

While each regional barbecue favorite is traditionally prepared with beef or pork, more adventurous eaters can adopt the same cooking and flavor techniques but use lamb instead. Swapping proteins doesn’t need to be difficult. For example, Californians who like tri-tip can recreate that Santa Maria-style flavor by mixing together salt, pepper, garlic and dried herbs to dry brine a boneless leg of lamb for 24 hours then grill it to their preferred doneness.

Before it makes it to your table, American lamb is raised by dedicated farmers and ranchers with a shared connection to the land, the animals and the local communities they serve. There are more than 80,000 family farmers and ranchers caring for more than 6 million sheep in both small flocks and large operations throughout the United States. American lamb is available year-round and cuts range from loins and shanks to chops and roasts.

If you’re feeling adventurous, try these riffs on classic barbecue dishes featuring American lamb. For more tantalizing recipes, visit AmericanLamb.com.

1. Smoked Memphis-Style American Lamb Riblets

Tender lamb riblets (also known as spare ribs) are sweet and tender when slow-cooked on the grill. These Memphis-style ribs are suffused with a spicy-sweet dry rub, smoked to perfection and brushed with a tangy yet spicy Memphis-style barbecue sauce.

2. Pulled Barbecued American Lamb Shoulder with Lemon and Herb Fennel Slaw

This tender pulled smoked lamb shoulder is rubbed with fragrant citrus, aromatics and spices then smoked until falling off the bone. It’s served with a spicy citrus and vinegar sauce, a crunchy, creamy fennel and herb slaw, and grilled flatbreads.

3. Grilled American Lamb Kabobs with Tzatziki

Lamb kabobs are a straightforward, flavorful dish perfect for a relaxed cookout. Bite-sized pieces of boneless leg of lamb are marinated in a yogurt-garlic mix and grilled with red onions until smoky and tender. Serve kabobs with a classic tzatziki and grilled flatbreads.

4. American Lamb Burgers with Roasted Garlic Rosemary Spread

Lamb’s unique flavor does wonderfully with just a little char from the grill, making it an excellent choice for burgers. A hint of red onion, garlic powder and sea salt play up hearty taste, while a simple roasted garlic and rosemary spread lends a creamy, herbaceous counterpoint.

5. Smoked Leg of American Lamb with Texas-Style Dry Rub

Grilling a whole leg of lamb is a celebratory act and is the perfect centerpiece for an evening spent outdoors. Inspired by Texas-style barbecue, this recipe features a dry rub with toasted spices, vibrant paprika and plenty of kick. This dish is best accompanied by thick-cut toast and your favorite sides.

6. Grilled American Lamb Loin Chops with Spring Herb Salsa Verde

Few cuts of meat are as satisfying as perfectly grilled lamb loin chops with a crispy exterior that gives way to meltingly tender meat. The distinctive flavor of lamb chops – rich with an edge of earthiness – is highlighted beautifully by a refreshing Italian-style salsa verde and grilled lemon halves. Grilled vegetables, dressed simply with olive oil, sea salt and a squeeze of lemon, are an ideal side.

Source: American Lamb Board

Delightful dining that honors heritage

(Family Features) Italy is one of the world’s great food nations, and many dishes have Italian roots. In honor of Italian heritage, light up the dinner table and impress your friends and family with sophisticated, traditional Italian recipes.

Creating a true taste of Italy means including an abundance of smooth, high-quality extra-virgin olive oil, like Carapelli Olive Oil. Tracing its roots to the heart of Tuscany in 1893, the line of olive oils is designed to lift cooks out of the everyday cooking experience with high-quality olives nurtured by nature, selected at the optimal harvest time and handled delicately.

The ease and simplicity of shared dishes like Marinated Roasted Portobello Mushrooms with Olive Oil Agrodolce – a traditional Italian sweet and sour sauce – focuses on quality ingredients inspiring quality memories. The artistry behind the olive oil shines in Creamy Potato Leek Soup with Olive Oil Pistou and Sicilian Lamb Meatballs with Whipped Feta-Olive Oil Spread, each recipe celebrating the embodiment of Italian cuisine.

Celebrate the best of Italy in your own kitchen by incorporating Italian artisan-inspired dishes ideal for memorable moments with loved ones. Find more Italian flavors and recipes at carapelliusa.com.

Sicilian Lamb Meatballs with Whipped Feta-Olive Oil Sauce

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

Sicilian Lamb Meatballs:

• 1          pound ground lamb
• 1          tablespoon Carapelli Unfiltered Extra Virgin Olive Oil
• 1/3       cup panko breadcrumbs
• 3          tablespoons pine nuts
• 2          tablespoons golden raisins
• 1          large egg, lightly beaten
• 3/4       teaspoon kosher salt
• 1/2       teaspoon ground black pepper

Feta-Olive Oil Sauce:

• 1/2       pound feta cheese, crumbled
• 2          tablespoons Carapelli Unfiltered Extra Virgin Olive Oil
• 2          tablespoons plain Greek yogurt

1. To make Lamb Meatballs: Heat oven to 375° F. Line large rimmed baking sheet with parchment paper.
2. In large bowl, mix lamb, olive oil, panko bread crumbs, pine nuts, raisins, egg, salt and pepper. Use hands to mix all ingredients together.
3. Roll mixture into approximately 36 meatballs about 1 inch in diameter and place on baking sheet.
4. Bake 15 minutes until sizzling and golden brown.
5. To make Feta-Olive Oil Spread: In food processor, blend feta cheese, olive oil and yogurt 30-45 seconds until creamy.
6. Serve Lamb Meatballs with Feta-Olive Oil Sauce for dipping or scooping.

Marinated Roasted Portobello Mushrooms with Olive Oil Agrodolce

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

Roasted Mushrooms:

• 2          pounds Portobello mushrooms
• 1/2       cup Carapelli Organic Extra Virgin Olive Oil
• 2          teaspoons fresh sage, minced
• 2          teaspoons fresh rosemary, minced
• kosher salt, to taste
• freshly ground black pepper, to taste

Agrodolce:

• 1/2       cup red wine vinegar
• 2          tablespoons honey
• Carapelli Organic Extra Virgin Olive Oil

1. To make Roasted Mushrooms: Clean and destem mushrooms, cutting large mushroom caps in half.
2. In large bowl, toss mushrooms with olive oil, fresh sage and fresh rosemary. Let mushrooms marinate 1 hour, tossing occasionally to absorb oil.
3. Heat oven to 400° F. Line two large baking sheets with parchment paper.
4. Spread marinated mushrooms on baking sheets, making sure mushrooms are in single layer and not crowded. Sprinkle lightly with salt and pepper.
5. Roast 30 minutes until mushrooms are crisped and golden brown at edges.
6. To make Agrodulce: In small saucepan over medium-low heat, bring vinegar and honey to simmer, stirring occasionally until honey dissolves.
7. Continue simmering 15-20 minutes until vinegar is reduced by half and is thick and syrupy.
8. To serve, place roasted mushrooms on platter and drizzle generously with Agrodolce and olive oil. Serve with choice of side.

Rustic Tuscan Potato Leek Soup with Olive Oil Pesto

Prep time: 15 minutes
Cook time: 50 minutes
Servings: 6

Potato Leek Soup:

• 3          medium-large leeks
• 2          tablespoons Carapelli Unfiltered Extra Virgin Olive Oil
• 1          large garlic clove, coarsely chopped
• 1/2       teaspoon kosher salt, plus additional, to taste (optional)
• 2          pounds Yukon gold potatoes, peeled and diced into 2-inch cubes
• 6          cups chicken or vegetable broth

Pesto:

• 1          packed cup fresh basil
• 1          packed cup flat-leaf parsley
• 1          medium-large garlic clove, roughly chopped
• 3          tablespoons pine nuts or 1/4 cup walnuts
• 1/2       teaspoon kosher salt
• 1/4       cup Carapelli Unfiltered Extra Virgin Olive Oil

1. To make Potato Leek Soup: Trim bulb ends and tough, dark green stems off leeks. Slice tender white and light green stems in half lengthwise then soak in cold water 10-15 minutes to remove dirt. Drain leeks, rinse well and slice into thick half-moons.
2. In large Dutch oven or stockpot over medium-low heat, heat olive oil. Add leeks, garlic and salt. Cook, stirring occasionally, until leeks are soft, about 10 minutes.
3. Add potatoes and broth. Cover and increase heat to medium. Bring soup to simmer then uncover and continue cooking 30 minutes.
4. Using immersion blender, puree soup until smooth, or carefully ladle into standing blender to puree in batches. Taste and add more salt, if desired.
5. To make Pesto: In food processor, pulse basil, parsley, garlic, pine nuts, salt and olive oil to make chunky herb sauce.
6. To serve, ladle soup into bowls and spoon Pesto on top of each serving.

Source:  Carapelli

(Family Features) This Easter holiday, hop into a new tradition and swap your classic ham for savory lamb.

Cooking lamb can be easier than many might think, especially when using a pressure cooker. You can combine aromatic herbs with white wine for a juicy leg of lamb in under an hour. Or try baking a rack of lamb crusted with a quinoa-hazelnut combination and topped with a mint pesto.

For a perfect, set-and-forget side, try slow cooker carrots, sprinkled with dill weed and lemon extract for a delightful spring dish. End the meal with festive cupcakes modeled after the Easter bunny, which can satisfy the sweet tooth of guests of all ages.

Find more Easter recipes at McCormick.com and find McCormick Spice on Facebook and Pinterest.

Watch video to see how to make these adorable cupcakes!

Bunny Butt Cupcakes

Recipe courtesy of Amanda Rettke of “I am baker”
Prep time: 45 minutes
Cook time: 20 minutes
Servings: 24

• 1          2-layer size white cake mix
• 1          tablespoon, plus 2 teaspoons, McCormick Pure Lemon Extract, divided
• 1          tablespoon McCormick Pure Vanilla Extract
• 3/4       cup white chocolate chips
• 2          sticks butter, softened
• 16        ounces confectioners’ sugar
• 2          tablespoons milk
• 10        drops McCormick Green Food Color
• 1-2       drops McCormick Red Food Color
• 12        large marshmallows, halved crosswise
• 3          tablespoons white nonpareil sprinkles

1. Prepare cake mix as directed on package, adding 1 tablespoon lemon extract and vanilla. Spoon 3 tablespoons batter into 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
2. To make bunny feet: In medium, microwave-safe bowl, microwave white chocolate chips on high 30 seconds. Stir until completely melted and smooth. Spoon into pastry bag or re-sealable plastic bag. Snip small corner from bag. Pipe 24 pairs of bunny feet onto parchment or wax paper-lined cookie sheet. Use toothpick to smooth out bumps or rough edges, and gently tap cookie sheet on counter to help settle. Allow to harden 2 minutes in freezer or 15 minutes in refrigerator.
3. To make frosting: In large bowl, beat butter and remaining lemon extract until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Remove half the frosting and place in medium bowl. Add green food color; mix until evenly blended. Spoon into pastry bag fitted with grass decorating tip. Set aside. Remove half the remaining frosting into small bowl. Add red food color; mix until light pink. Spoon into another pastry bag.
4. Using pink frosting, pipe three toes and padding on each bunny foot. Once frosting has set (about 1 hour) gently press down on pink frosting to create smoother look.
5. To assemble cupcakes: Pipe green frosting onto each cupcake in series of short motions to create individual grass spots. Cover top of each cupcake completely.
6. To make bunny butts: Place cut sides of marshmallow halves onto each frosted cupcake, leaving room for bunny feet. Shape remaining white frosting into dime-sized balls then roll with white sprinkles to cover. Pipe small drop of remaining pink or white frosting onto top of each marshmallow. Press bunny tail on top.
7. Place both bunny feet against base of marshmallow with toes facing down.

Lemon Dill Slow Cooker Carrots

Prep time: 10 minutes
Cook time: 3-4 hours
Servings: 6

• Nonstick cooking spray
• 2          pounds carrots, peeled and cut into 1/2-1-inch chunks
• 2          tablespoons water
• 1/2       teaspoon salt
• 2          tablespoons olive oil
• 2          teaspoons McCormick Dill Weed
• 2          teaspoons McCormick Pure Lemon Extract
• 2          teaspoons Dijon mustard
• teaspoon white wine vinegar

1. Spray inside of 4-quart slow cooker with nonstick cooking spray. Add carrots, water and salt; toss to coat. Cover.
2. Cook on high 3-4 hours, or until tender.
3. In small bowl, mix olive oil, dill weed, lemon extract, Dijon mustard and vinegar. Stir into cooked carrots in slow cooker before serving.

Rack of Lamb with Quinoa-Hazelnut Crust and Mint Pesto

Prep time: 20 minutes
Cook time: 40 minutes
Servings: 6

• 2          tablespoons red quinoa
• 2          tablespoons white quinoa
• 1/2       cup water
• 1/4       cup, plus 1 tablespoon, finely chopped toasted hazelnuts, divided
• 2          racks of lamb, about 1 pound each
• 3          tablespoons olive oil, divided
• 1 1/8    teaspoons McCormick Gourmet Sicilian Sea Salt, divided
• 1/4       teaspoon McCormick Gourmet Organic Black Pepper
• 2          teaspoons lemon juice
• 2          tablespoons McCormick Gourmet Organic Mint
• 1/8       teaspoon McCormick Gourmet Organic Garlic Powder
• cup plain Greek yogurt

1. Rinse quinoa; drain well. In small saucepan over medium-high heat, bring quinoa and water to boil. Reduce heat to low; cover and simmer 13 minutes, or until liquid is absorbed, stirring occasionally. Spread cooked quinoa on baking sheet to cool. Stir in 1/4 cup hazelnuts. Set aside.
2. Heat oven to 450° F. Brush racks of lamb lightly with 1 teaspoon oil. Sprinkle with 1 teaspoon sea salt and pepper. Coat lamb with quinoa mixture, pressing firmly to adhere. Place lamb on roasting rack in foil-lined, shallow roasting pan. Drizzle with 2 teaspoons oil.
3. Roast 20-25 minutes, or until desired doneness.
4. To make Mint Pesto: In small bowl, mix remaining oil, remaining hazelnuts, lemon juice, mint, garlic powder and remaining sea salt until well blended. Stir 1 teaspoon pesto into yogurt.
5. To serve: Carve lamb into chops. Drizzle with remaining pesto. Serve with yogurt sauce.

Electric Pressure Cooker Lamb

Prep time: 10 minutes
Cook time: 48 minutes
Servings: 12

• 1          tablespoon McCormick Garlic Powder
• 1          tablespoon McCormick crushed Rosemary Leaves
• 2          teaspoons McCormick Sea Salt
• 1          teaspoon McCormick Thyme Leaves
• 1/2       teaspoon ground McCormick Black Pepper
• 2          tablespoons vegetable oil
• 1          semi-boneless leg of lamb (about 4 pounds)
• 1          cup Kitchen Basics Original Chicken Stock
• 1/2       cup dry white wine
• 2          medium carrots, peeled and cut into 2-inch chunks
• 1          medium yellow onion, cut into wedges
• 1/4       cup water
• tablespoons cornstarch

1. In small bowl, mix garlic powder, rosemary, sea salt, thyme and black pepper. Set aside.
2. In electric pressure cooker, heat oil on saute setting until simmering. Sprinkle half the seasoning mixture evenly over lamb. Place lamb in pressure cooker. Cook 8-10 minutes, or until browned on all sides, turning occasionally. Add stock, wine and remaining seasoning mixture to pressure cooker. Arrange carrots and onion around lamb. Close lid.
3. Cook 25 minutes on high pressure. Once complete, allow pressure to release naturally with vent closed 15 minutes. Vent to release remaining pressure; remove lid. Remove lamb and vegetables from pressure cooker; set aside and keep warm.
4. Set pressure cooker to saute. Cook, uncovered, until liquid is reduced by about half, about 5-10 minutes. In small bowl, mix water and cornstarch. Stir into pressure cooker with wire whisk. Cook, stirring occasionally, 1-2 minutes, or until thickened. Serve lamb and vegetables with gravy.

Source: McCormick

(Family Features) Fall is the perfect time to welcome warm, robust flavors to your kitchen as well as your wine glass. With its bold, spicy, dark fruit flavors, cabernet sauvignon is a perfect wine for crisp fall weather.

Cabernet sauvignon is more versatile for pairing than some believe. It pairs well with different cheeses, meats, hearty vegetables and even fish. The key to creating a great dining experience is balancing the flavor of the meal with an elegantly balanced wine. When cooking, consider the three main flavors: sweet, salty and sour.

Sweet sauces can make cabernet sauvignon taste harsh and astringent, which takes away from the fresh fruit flavors in the wine. However, sour and salty flavors can make the wine taste more vibrant, creating a velvety mouthfeel of soft tannins while making the fruit taste more pronounced.

A well-balanced cabernet, such as Sequoia Grove Winery’s Napa Valley Cabernet Sauvignon, pairs well with any meat or fish that is prepared with an acidic sauce or when given a squeeze of lemon juice. The winery, located in the heart of the Rutherford region in Napa Valley, specializes in the production of elegant, food-friendly cabernet sauvignon. Crafted by winemaker Molly Hill, the wine has aromatics of bright black cherries and blackberry, followed by cinnamon with a touch of black pepper. The palate is elegant with a round, full body, soft tannins and tasty blackberry flavors.

This recipe for a savory lamb shank stew has just the right amount of salt, acid and spice to create a deliciously balanced meal that is perfect to pair with an elegant glass of cabernet sauvignon. Learn more about Sequoia Grove’s wines and tasting seminars that include pairing suggestions at SequoiaGrove.com.

Slow Cooker Lamb Shank Stew

Serves: 4

• 1          yellow onion, diced
• 2          celery stalks, diced
• 2          carrots, peeled and diced
• 3          garlic cloves, crushed
• 2          cups chicken stock
• 1          cup peeled, seeded and chopped tomatoes
• 2          tablespoons tomato paste
• 1          teaspoon chopped fresh thyme
• 1          bay leaf
• 4          lamb shanks, external fat trimmed
• salt, to taste
• freshly ground pepper, to taste
• 2          tablespoons olive oil
• lemon juice

1. In slow cooker, combine onion, celery, carrots, garlic, chicken stock, tomatoes, tomato paste, thyme and bay leaf; stir.
2. Season lamb shanks with salt and pepper. In large saute pan over medium-high heat, warm olive oil until nearly smoking. Add shanks and brown on all sides, about 5 minutes. Transfer to slow cooker and cook on high 6 hours.
3. Transfer lamb shanks to large serving dish. Remove bay leaf from cooking liquid. Using blender or stick blender, add generous squeeze of lemon juice to cooking liquid and puree until smooth. Pour some sauce over shanks. Serve with cauliflower puree and glass of Sequoia Grove Cabernet Sauvignon.

Photo courtesy of Getty Images

Source: Kobrand Wine and Spirits