Get Outside with Fresh Grilled Flavors

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.

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

Gently divide lamb into four parts, 6 ounces each, and shape into rounds slightly larger than buns. Place covered in refrigerator, 1 hour.

To make yogurt sauce: In small bowl, mix yogurt, garlic, mayonnaise and Dijon mustard; refrigerate until ready to assemble burgers.

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.

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.

To build burgers, add dollop of yogurt spread to bottom buns. Top each with tomato slice, lamb burger, herb salad and top bun.