Spring into Grilling Season with These Delicious Lamb Dishes
From kabobs to roasts: three lamb recipes to try for the Easter holiday
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Grilling season arrives when you decide it arrives. That’s our motto, anyway. A few sunny April days in a row might mean you can roll out the grill and cook up something savory, juicy, and delicious just in time for Easter. Enter lamb.
Despite being popular across the world (New Zealanders eat a reported 35 pounds a year),the average U.S. consumer eats only .6 pounds of lamb a year. This low number could be attributed to the fact that the sheep industry was originally lucrative in the U.S. because of the demand for wool. Over the years, however, new fibers have created competition and the sheep farming industry has dwindled.
Americans are missing out, though. Lamb has a rich, delicate flavor and is both tender and juicy. It’s versatile and easily incorporated into stews, roasts, curries, sandwiches, and more. Plus, it’s nutritionally dense— packed with iron and contains vitamin B12, zinc, and creatine.
Below, we have three grilled lamb recipes that’ll make you think twice about being sheepish around this deliciously tender meat.
Grilled Lamb Chops with Minted Tzatziki and Grilled Greek Salad
The lamb chops in this recipe are marinated in a mixture of garlic, lemon, and herbs before they’re grilled to perfection. The accompanying tzatziki sauce is made with Greek yogurt, fresh mint, and cucumber. A colorful salad complements this dish and features cherry tomatoes, bell peppers, and red onion.
Lamb and Apricot Skewers with Cucumber Mint Yogurt
Skewers are a fun way to make grilling outdoors easier with less clean-up. These lamb and apricot skewers are served with a refreshing cucumber mint yogurt sauce that balances the richness of the meat. Plus, you can get creative with vegetable additions by including zucchini, shishito peppers, pineapple, and more.
Grilled Lamb Salad with Muhammara, Herbs and Pomegranate
This lamb recipe is particularly unique because of the addition of muhammara, a smokey Middle Eastern dip most commonly made with roasted red peppers, pomegranate molasses and walnuts. Think of a both sweet and savory hummus, great for pitas and raw vegetables. In this case, it’s the perfect addition for grilled lamb loin chops.