1 leg of Alberta Lamb
½ cup fresh white bread crumbs
1 cup chopped flat leaf parsley
½ cup other chopped fresh herbs: chives, thyme, basil
3 lemons, zest and juice
2 cloves garlic, minced
¼ red onion, minced
1 tbsp Dijon mustard
salt & pepper to taste
1 whole lemon
salt & pepper
- One day ahead mix, mayonnaise, saffron and chilli paste and place in a re-sealable bag and place in refrigerator.
- Rub boneless lamb with olive oil, ground spices and season with salt. Place on preheated grill and cook until medium-rare. Cover and keep warm.
- Spread mayonnaise on a split ¼ of baguette. Place leaf lettuce, then sliced boneless Alberta lamb on baguette followed by: Tomato, roasted pepper and onion slices.
- Garnish with additional saffron mayo.
Recipe courtesy of Chef Darren Nixon