When most people think of lamb, they picture a holiday roast or a special-occasion feast, but we’re here to show you that it’s so much more. Lamb is bold, versatile, and perfect for everyday meals. That’s why we teamed up with Chef Aubrie (@properly_fueled) to bring you three fresh, easy-to-make recipes that flip tradition on its head. These dishes prove that cooking with lamb can be approachable, fun, and just as crave-worthy as your weeknight go-tos.

Spiced Lamb Kabobs with Charred Eggplant & Sweet Potatoes & Mint Yogurt Sauce

For the lamb kabobs:
2 lbs Atkins Ranch ground lamb
1/2 cup onion (grated)
1/3 cup parsley (chopped)
2 tsp paprika
1 Tbsp coriander
1 Tbsp cumin
1 tsp sumac
1/2 tsp cinnamon
2 tsp salt
4 cloves garlic (minced)
wooden skewers

For the mint cilantro yogurt sauce:
1 1/2 cup Greek yogurt
1/3 cup cilantro leaves
1/3 cup mint leaves
1 clove garlic (minced)
1 tsp salt
1/2 lemon

For the charred eggplant & sweet potatoes:
1 medium eggplant
1 1/2 lbs sweet potatoes
Za’atar spice blend
tahini
feta crumbles
parsley & cilantro to garnish

1. Soak skewers in water and preheat the grill.
2. Slice eggplant into 1/2-inch rounds, place on paper towel-lined tray, sprinkle with salt on both sides, cover with another paper towel, and let sweat for 20 minutes.
3. Peel and slice sweet potatoes into 1/4-inch rounds. Toss with olive oil, salt, pepper, and garlic powder.
4. Mix kabob ingredients in a bowl. Form about 3 oz of the mixture onto each skewer.
5. In a small blender, combine cilantro, mint, garlic, salt, lemon juice, and 3 tablespoons of water. Blend until smooth, adding more water if needed to create a runny paste.
6. In a bowl, whisk yogurt until smooth. Stir in green paste and add salt to taste.
7. Remove eggplant from paper towels and drizzle with olive oil, salt, pepper, and garlic powder.
8. Place eggplant, sweet potatoes, and kabobs on the grill.
9. Grill eggplant and sweet potatoes until tender and lightly charred. Cut into cubes, toss together, and drizzle with tahini. Garnish with feta, za’atar, cilantro, and parsley.
10. Grill kabobs until they reach an internal temperature of 160°F.
11. Plate kabobs with sauce and sides. Serve and enjoy!

 

Soy Ginger Lamb Lollipops with Kimchi Slaw

For the marinade:
1 lb Atkins Ranch frenched rack of lamb (cut into single chops) or lamb rib chops
1/4 cup soy sauce
1/4 cup brown sugar
2 cloves garlic (minced)
1 tsp ginger (minced)
2 Tbsp rice vinegar
2 Tbsp sesame oil
1/4 tsp fish sauce
1 scallion (chopped)
1/4 tsp black pepper

For the slaw:
1/2 head savoy cabbage (julienned)
1 cucumber (matchstick)
1/4 cup cilantro (finely chopped)
1/4 cup avocado oil mayonnaise
1/4 cup kimchi
2 tsp sriracha
1 tsp honey
1 bunch scallions (chopped)
1 avocado (sliced)
toasted sesame seeds

1. To make the marinade, whisk all the ingredients in a bowl.
2. Place the lamb chops in a gallon-size freezer bag. Pour the marinade over the lamb chops and toss them so that each chop is coated with the marinade. Close the bag or cover the dish and refrigerate the chops overnight.
3. Just prior to cooking, remove the lamb chops from the marinade and brush off any excess.
4. Heat a large cast-iron skillet over medium heat. Working in batches so as not to crowd the skillet, add 4 to 6 chops to the skillet. Pan-fry until nicely browned on the first side, about 2 to 3 minutes. Then, turn and cook the chops on the second side until they are browned and cooked through to an internal temperature of 135°F, approximately 2 minutes. Repeat with the remaining chops.
5. Add the cabbage, cucumber, kimchi, cilantro, and scallions to a bowl. Add the sriracha, mayonnaise, and honey, and toss to combine. Season with salt if desired.
6. Slice the avocado and sprinkle half of it with sesame seeds. Plate the chops, slaw and avocado and enjoy!

Shaved Lamb and Cherry Pizza

3/4 lb Atkins Ranch lamb steak
1 lb homemade or store-bought pizza dough
fresh cherries (pitted and halved)
mozzarella
blue cheese
balsamic glaze
arugula
fresh basil
red onion
chopped walnuts

1. Preheat your grill to 450 degrees.
2. Line two sheet trays with parchment and drizzle with a little olive oil. Cut the pizza dough in half and stretch each one into 1/4-inch-thick circles. Place each one in each of the trays. Drizzle with olive oil on top.
3. Place the baking sheets on the grill for about 10 minutes to par-bake.
4. While the dough is baking, season the lamb steak with a little olive oil, salt, and pepper. Place the chops on the grill and cook for about 5 minutes and then flip. Continue cooking until the internal temperature reaches 145°F, about 4 to 5 minutes. Let rest for 3-5 minutes, then slice into 1/4-inch slices against the grain.
5. Sprinkle the pizzas with mozzarella, cherries, blue cheese, and red onion. Place back in the oven for about 5 minutes until melty and slightly crisped.
6. Remove from the grill and add the shaved lamb, arugula, basil, walnuts, and drizzle with balsamic glaze.