Atkins Ranch

This Mediterranean-inspired Lamb Meatball Sub by is the sandwich of the summer! 🥪☀️ Juicy, 100% grass-fed lamb meatballs layered with a garlicky and creamy aioli all packed inside a fluffy roll. It’s comforting, balanced, and bursting with flavor. 😋 See the full recipe below! ⬇️

Lamb Meatball Sub Ingredients:
12-inch French bread or large hoagie roll
Homemade Garlic Mint Feta Aioli (see below)
Atkins Ranch Lamb Meatballs (see below)
1/2 cup cucumber, chopped
1/2 cup grape tomatoes, chopped
1/4 cup black olives, sliced
1/4 cup red onion, diced
2 tbsp feta cheese
Garnish: chopped parsley

Garlic Mint Feta Aioli:
1/3 cup mayonnaise
3 tbsp full-fat Greek yogurt (5%)
3 oz crumbled feta cheese
1 tbsp olive oil
1/2 tsp fresh mint, chopped
1/4 tsp garlic granules

Lamb Meatballs:
1 lb Atkins Ranch Ground Lamb
1 tbsp fresh garlic, minced
3 tbsp shallot, minced
1 tbsp fresh mint, chopped
2 tbsp parsley, chopped
1 tbsp feta cheese
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground cumin
1/8 tsp cinnamon
1/4 cup plain breadcrumbs
1 egg

Directions:
1. Prepare the aioli by adding mayo, Greek yogurt, feta and olive oil to a large glass and blend on high with immersion blender until smooth, add mint and garlic granules, stir until combined and place in refrigerator to chill
2. Prepare lamb meatballs by adding all ingredients to a large bowl and mix until combined, separate into equal sized balls, place in refrigerator ~20 minutes prior to grilling to set
3. Grill meatballs over medium-high heat on oiled grates frequently turning until fully cooked
4. Assemble sub by adding aioli to inside of bread saving some to drizzle over top followed by the lamb meatballs, cucumber, grape tomatoes, black olives, red onions and feta cheese
5. Add additional aioli, garnish with parsley, and enjoy!

At Awapai, 1,500 acres of native bush border the farm's rolling pastures and steep gullies. To many, this could be viewed as unproductive land. To the Beamish family, it has always been considered the heartbeat of the broader Awapai ecosystem.

Over generations, Hugo and his family have tirelessly fenced off waterways and retired land, allowing nature to reclaim what was always meant to be wild.

Learn more about how Awapai farms: https://www.atkinsranch.com/awapai-the-end-of-the-road/

This is summer in a pita. ☀️ ’s Smashed Greek Lamb Pitas are bright, crispy, and made with 100% grass-fed Atkins Ranch lamb. See the FULL recipe below! ⬇️

Ingredients
8 oz Atkins Ranch Ground Lamb
3 pita breads
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper, to taste

Greek Salad:
1 small cucumber, diced
1 Roma tomato, diced
1/3 cup feta cheese, crumbled
1 tablespoon fresh dill, chopped
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and pepper, to taste

For Serving:
1/2 cup tzatziki
Pickled red onions
Fresh dill, for garnish

Instructions
1. In a medium bowl, combine the cucumber, tomato, feta, dill, olive oil, red wine vinegar, salt, and pepper. Set aside.
2. Season the Atkins Ranch ground lamb with garlic powder, oregano, salt, and pepper.
3. Divide the lamb evenly between the pita breads and press a thin layer of lamb onto one side of each pita.
4. Heat a cast iron skillet over medium-high heat.
5. Place the pitas lamb-side down in the skillet and cook for 4–5 minutes, until the lamb is browned and crispy.
6. Flip and cook for 1–2 minutes more until the pita is lightly toasted.
7. Spread tzatziki over each pita.
8. Top with the cucumber tomato salad, pickled red onions, and fresh dill.
9. Fold and serve immediately.

Hugo Beamish of Awapai farm says it best: “We can only grow good animals if we grow good grass, which relies on healthy soil.” Hugo has dedicated years to farming this land regeneratively by nurturing the soil and pastures his lambs depend on. That connection between the land and the livestock that graze on it is something Hugo works toward every single day at Awapai.

Read more about Awapai: https://www.atkinsranch.com/awapai-the-end-of-the-road/

Meet your new favorite Lamb Shawarma recipe! 😋 .alot keeps it classic with a warm pita and a fresh Mediterranean salad, but you can serve it over basmati rice, with roasted veggies, or however you want to build it! The only non-negotiable? That 100% grass-fed Atkins Ranch lamb. See FULL recipe below! ⬇️

Ingredients
3lbs of Atkins Ranch Boneless Leg of Lamb
1 cup labne or whole milk Greek yogurt
1/4 cup olive oil
2 lemons, juiced
1 tbsp tomato paste
3 tbsp shawarma spice ( is used here)
2 tbsp kosher salt

Method
1. Preheat your grill or oven to 325 degrees Fahrenheit 
2. Remove any excess fat on the lamb leg. This extra fat can be put on top of the shawarma or rendered and used to baste the shawarma on the grill. I prefer a mix of 50% butter and 50% lamb fat. 
3. Slice your leg of lamb a quarter inch thick and season lightly with salt. 
4. Mix the rest of the ingredients together with a whisk and then pour over your sliced lamb and mix very well to make sure every slice is coated with the lamb. 
5. Cover your lamb and marinate overnight or for at least 3 hours. 
6. Skewer your marinated lamb and place over the grill set to 325 degrees F. Place over the coldest part of the grill, or anywhere in the oven, and cook for 30 minutes.
7. Flip your shawarma after 30 minutes and then roast for another 20 minutes. 
8. Remove your shawarma and then place it over the hottest part of the grill. If you’re doing this in the oven, remove the meat from the oven and turn your oven to broil.
9. Grill or broil your shawarma on every side until golden brown. Remove and let rest for at least 15 minutes before slicing very thinly.
10. Serve in a pita with some lemon tahini sauce, toom, hummus, tomato/cucumber/red onion and sumac salad, some fresh herbs or some pomegranate molasses.