recipes
Fresh Summer Flavors with Grilled Grass-Fed Lamb
Enjoy flavorful meals straight off the grill this summer with these delicious recipes that put New Zealand grass-fed lamb at the center.
Last Updated on June 4, 2026 by Daily News Staff
(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
- 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.
- To make spread: In small bowl, mix yogurt, garlic, mayonnaise and mustard; refrigerate until ready to assemble burgers.
- 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.
- 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.
- 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
- 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.
- 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 at least 1 hour.
- To make herb sauce: In 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 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
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A poached egg may look fancy, but it is surprisingly easy to prepare. With a tender egg white and warm, runny yolk, it makes a delicious addition to toast, salads, breakfast bowls or avocado toast.
Ingredients
- 1 large fresh egg
- Water
- 1 teaspoon white vinegar, optional
- Salt and black pepper
- Toast or English muffin for serving, optional
Instructions
Fill a saucepan with about 2 to 3 inches of water and bring it to a gentle simmer. Avoid a rolling boil, which can break the egg apart.
Crack the egg into a small cup or bowl. Add the vinegar to the water if desired—it helps the egg white hold its shape.
Gently slide the egg into the simmering water. Cook for about 3 minutes for a runny yolk, or 4 to 5 minutes for a firmer center.
Remove the egg with a slotted spoon and place it briefly on a paper towel to absorb excess water. Season with salt and pepper, then serve immediately.
Quick Tip
Fresh, cold eggs usually produce the neatest poached eggs because their whites are thicker and stay closer to the yolk while cooking.
Simple, satisfying and ready in minutes, a poached egg is an easy way to make an everyday breakfast feel a little more special.
recipes
Fiber is Trending: Sorghum Makes it Simple
One whole grain quietly gaining recognition for its impressive nutritional profile and versatility in the kitchen is sorghum. This Sorghum Fall Harvest Salad makes it easy to add more fiber to your plate, pairing whole-grain sorghum with seasonal produce like kale, butternut squash and apples.
Fiber is Trending: Sorghum Makes it Simple
(Feature Impact) Protein has long dominated nutrition headlines. Now, dietitians encourage people to pay close attention to another important nutrient: fiber.
One whole grain quietly gaining recognition for its impressive nutritional profile and versatility in the kitchen is sorghum. It’s a naturally gluten-free whole grain that provides both fiber and protein, contains naturally occurring antioxidants and supplies essential nutrients including magnesium, iron and B vitamins.
One reason sorghum is attracting attention is its fiber content. Whole-grain sorghum contains a type of fiber called resistant starch, which research has shown can contribute to healthy body weight and improved insulin resistance.
Unlike many refined gluten-free products that are lower in fiber, sorghum delivers the benefits of a whole grain while remaining naturally gluten-free. Whether you have celiac disease, gluten sensitivity or simply want to enjoy a wider variety of whole grains, sorghum is an easy addition to your menu.
Another reason nutrition experts are taking a closer look at sorghum is its antioxidant content, specifically its health-promoting polyphenols.
Perhaps the biggest surprise is how easy sorghum is to cook with. Whole-grain sorghum offers a mild, slightly nutty flavor and pleasantly chewy texture, making it a delicious alternative for brown rice, quinoa or farro in grain bowls, soups and salads.
Pearled sorghum cooks faster, making it ideal for busy weeknights. Sorghum flour can replace wheat flour in pancakes, muffins and quick breads, while popped sorghum creates bite-sized crunchy kernels for a fun snack or topping for yogurt, soups and salads. For example, this Sorghum Fall Harvest Salad makes it easy to add more fiber to your plate, pairing whole-grain sorghum with seasonal produce like kale, butternut squash and apples.
Healthy eating doesn’t have to mean following the latest trend. Sometimes it simply means rediscovering nutritious foods that have stood the test of time. With its combination of fiber, protein, antioxidants and naturally gluten-free, whole-grain goodness, sorghum is an ancient grain worth adding to your pantry.
You can find dozens of recipes, cooking tips and meal ideas at SorghumCheckoff.com/recipes.
Easy Sorghum Swaps for Everyday Dishes
If you’re looking for ways to add more sorghum to your meals, these easy swaps make it simple to enjoy this versatile grain in recipes you already love.
- Replace rice. Use cooked whole-grain or pearled sorghum instead of white or brown rice in grain bowls, stir fries, burrito bowls and side dishes.
- Swap for pasta. Stir cooked sorghum into pasta salads or use it in place of small pasta shapes in soups for a hearty twist.
- Mix into salads. Add cooked sorghum to green salads, grain salads or vegetable salads for extra texture and whole-grain nutrition.
- Boost your breakfast. Stir cooked sorghum into oatmeal, yogurt parfaits or breakfast bowls then top with fruit, nuts or cinnamon.
- Bake with sorghum flour. Replace wheat flour in pancakes, muffins, cookies, waffles or quick breads with sorghum flour for a mild, slightly sweet flavor.
Sorghum Fall Harvest Salad
Recipe courtesy of Sorghum Checkoff
- 1 cup roasted butternut squash, cubed
- 1/4 cup olive oil, plus additional for drizzling, divided
- salt, to taste
- pepper, to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon sorghum syrup
- 1 teaspoon Dijon mustard
- 4 cups kale, chopped
- 1 cup cooked whole-grain sorghum
- 1 small apple, diced
- 1/2 cup pecan halves, toasted
- 1/4 cup dried cranberries
- 1/4 cup red onions, diced
- 1/3 cup feta cheese, crumbled
- Preheat oven to 400 F. Toss cubed butternut squash with a drizzle of olive oil and salt and pepper, to taste.
- Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and golden.
- In a jar or small bowl, whisk 1/4 cup olive oil, apple cider vinegar, sorghum syrup, Dijon mustard and salt and pepper, to taste, until emulsified.
- Add chopped kale to a large bowl. Massage with a drizzle of olive oil 1-2 minutes until tender.
- Arrange precooked sorghum, roasted squash, apple, pecans, dried cranberries, red onion and feta cheese on top of kale.
- Drizzle with sorghum syrup dressing just before serving. Toss lightly to combine or serve dressing on the side.
SOURCE:
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Food and Beverage
Enjoy Tangy, Spicy Buffalo Chicken with a Superfood Swap
Enjoy Tangy, Spicy Buffalo Chicken: When you’re craving a specific comfort food, other flavors just aren’t going to hit the spot the same way. The good news: It only takes one or two simple ingredient changes to satisfy your taste buds while leveling up the nutrition of a meal like these Buffalo Chicken Stuffed Sweetpotatoes.
Enjoy Tangy, Spicy Buffalo Chicken with a Superfood Swap
(Feature Impact) When you’re craving a specific comfort food, other flavors just aren’t going to hit the spot the same way. The good news: It only takes one or two simple ingredient changes to satisfy your taste buds while leveling up the nutrition of a meal.
Watch video to see how to make this recipe!
For instance, if you’re jonesing for the zesty kick of buffalo sauce, your mind might initially go to pizza and wings. This Buffalo Chicken Stuffed Sweetpotatoes recipe featuring North Carolina Sweetpotatoes invites you to rethink that takeout order and enjoy the same bold, satisfying flavors in a more nutritious way. They’re a little sweet and a little spicy with savory chicken and creamy avocado stuffed jacket-style inside a nutrient-dense baked sweetpotato.
Sweetpotatoes – deliberately spelled as one word to better differentiate this unique root vegetable from traditional potatoes – are an excellent source of vitamins, minerals, antioxidants and fiber. The American Diabetes Association even calls them a “diabetes superfood,” as they raise blood sugar more slowly than other starchy foods while allowing you to savor some natural sweetness. They’re also a great choice for athletes, thanks to complex carbohydrates that boost energy and nutrients that support endurance and recovery.
Find more ways to level up your favorite flavors at ncsweetpotatoes.com.
Buffalo Chicken Stuffed Sweetpotatoes
Recipe courtesy of the North Carolina Sweetpotato Commission
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 4
- 4 sweetpotatoes
- 1 rotisserie chicken, shredded
- 1 1/2 cups buffalo sauce
- 1 avocado, diced
- 2 tablespoons diced chives
- Preheat oven to 400 F. Place sweetpotatoes on lined baking sheet and use fork to pierce each one for venting. Bake 45 minutes, or until tender.
- Let sweetpotatoes cool slightly then use knife to gently cut each open lengthwise and crosswise. Use fork to lightly mash inside sweetpotatoes.
- In large bowl, combine shredded rotisserie chicken with buffalo sauce until evenly coated.
- Spoon buffalo chicken mixture into each sweetpotato. Top with diced avocado and chives.
SOURCE:
North Carolina Sweetpotato Commission
