Boneless Leg of Alberta Lamb Rolled with Fresh Herbs and Lemon

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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

1 shallot

¼ red onion, minced

1 tbsp Dijon mustard

olive oil

salt & pepper to taste


1 whole lemon

olive oil

salt & pepper


  1. One day ahead mix, mayonnaise, saffron and chilli paste and place in a re-sealable bag and place in refrigerator.
  2. 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.
  3. 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.
  4. Garnish with additional saffron mayo.

Recipe courtesy of Chef Darren Nixon

Leg Grill

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522