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Ingredients:

1 kg of ground Alberta Lamb
1 small onion finely diced
½ cup fresh white bread crumbs
1 eggs – lightly beaten
1 tsp. of chilli garlic paste (sriracha)
1 tsp. of minced garlic
Salt and fresh ground black pepper to taste

Mango Chutney

2 peeled and diced fresh ripe mangos

1 tsp. minced fresh ginger

1 tsp. minced fresh shallot

Fresh chili to taste

Salt & pepper to taste

1 tbsp. honey

Juice of 1 lime

Method:

1. Mix all ingredients well in bowl. 
2. Form 8 patties and cook on preheated BBQ – medium heat. 
3. Serve on a fresh crusty roll warm off the BBQ – add caramelized onion, mango chutney mayonnaise, leaf of lettuce and fresh tomato slices.
4. Serve on fresh crusty roll warm off the BBQ.

Recipe courtesy of Divine, Okotoks

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Ingredients:

2 lbs of ground Alberta Lamb

2 cloves of minced garlic

1 small jalapeno, finely minced

1 tin of diced green chilis

¼ cup of chopped fresh cilantro

300 g of coarsely grated Monterey Jack cheese (1 ¼ cup)

12 g of salt (2 tsp)

6 g of black pepper (1 tsp)

½ small white onion, finely diced

Smoked Paprika Aioli

200 g mayonnaise (3/4 cup plus 2 Tbsp)

10 g lime juice (2 tsp)

1 Tbsp. smoked paprika

3 g southwest spice (1/2 tsp)

12 g honey (2 tsp)

1 g salt (1/4 tsp)

½ g pepper (1/8 tsp)

5 g ground garlic (1 tsp)

2 g sriracha chili paste (1/2 tsp)

11 g water (2 tsp)

Method:

1. Place all ingredients in a bowl.  Mix well. Form into patties or meatballs.
2. Place patties on preheated grill and turn after 4-5 minutes. 
3. Cook to an internal temperature of 170 C.  Douse flare ups with water if necessary. 

Recipe courtesy of Chef Darren Nixon

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Ingredients:

1 kg of ground Alberta Lamb – shoulder meat is perfect

1 small onion finely diced

½ cup fresh white bread crumbs

1 egg – lightly beaten

1 tsp. of chilli garlic (sriracha)

1 tsp. of minced garlic

Salt and fresh ground black pepper to taste

Citrus Chutney:

1 large piece of peeled ginger

1 small onion – diced

2 navel oranges, 1 lemon and 1 lime – zest and fruit

1 tbsp curry powder

2 tbsp brown sugar

1 tsp chilli paste

1 tbsp olive oil

salt and pepper to taste

Chili Minted Cucumber:

2 tbsp brown sugar

125 ml white wine vinegar

1 tsp chilli paste

salt and pepper to taste

fresh mint

Method:

1. Mix all ingredients for Alberta Lamb Burgers well in bowl.  Form into patties and cook on preheated BBQ – medium heat. 
2. Cook ingredients for Citrus Chutney in sauce pan on low heat 10-15 minutes or until tender.
3. Mix ingredients for Chili Minted Cucumber and marinate sliced cucumber 1 hour before serving.

Recipe courtesy of Chef Darren Nixon

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Serves 6

Ingredients:

6 centre-cut Alberta Lamb steaks, 1 inch thick

1 Tbsp whole cumin seed

1 Tbsp whole coriander seed

1 Tbsp whole fennel seed

1 Tbsp cinnamon

1 Tbsp garam masala

1 tsp. dried chilli flakes

1 tsp. turmeric

6 whole cardamom pods

salt & pepper to taste

Mango Chutney

2 peeled and diced fresh ripe mangos

1 tsp. minced fresh ginger

1 tsp. minced fresh shallot

1 Tbsp. honey

Juice of 1 lime

Fresh chilli paste to taste (sriracha)

Salt & pepper to taste

Method:

1. Grind all spices in coffee grinder and rub on steaks. Allow to marinate for one hour in refrigerator. 
2. Grill steaks on preheated barbecue until medium.
3. Mix all ingredients for Mango Chutney and allow flavours to marinate for one hour.
4. Serve Alberta Lamb Steaks garnished with mango chutney and your choice of accompaniments.

Recipe courtesy of Chef Darren Dixon

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Ingredients:

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

Topping:

1 whole lemon

olive oil

salt & pepper

Method:

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

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Ingredients:

2 Alberta Lamb leg

5 cloves garlic - smashed

1 ½ cup buttermilk (350 mL)

1/3 cup fresh parsley and thyme (75mL)

1 tbsp sriracha (chile paste)

salt and black pepper to taste

¼ red onion - chopped

Method:

1. Butterfly Alberta Lamb leg and place in a large ziplock bag. 
2. Place all other ingredients into bag and massage into lamb. 
3. Marinate in refrigerator for 4 – 6 hours. 
4. Remove from marinade and pat dry. 
5. Sprinkle with salt and pepper and a little canola oil.  
6. Place on a pre-heated grill and cook until it begins to brown.  Flip and finish cooking. 
7. Allow to rest. 
8. Slice across the grain and serve.

Recipe courtesy of Chef Darren Nixon

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Ingredients:

150ml/.25 pint olive oil

grated rind of 2 lemons

4 tablespoons lemon juice

2 tablespoons soft brown sugar

1 teaspoon ground ginger

1 teaspoon grated fresh root ginger

2 teaspoons ginger wine

salt & freshly ground black pepper

4 large lamb loin or chump chops

Garnish:

watercress sprigs

lemon wedges

Method:

1. Mix the oil, lemon rind, lemon juice, sugar, ground ginger, root ginger, ginger wine and seasoning to taste in a small bowl.
2. Place the lamb chops in a shallow dish.
3. Pour over the marinade and leave for 2-3 hours, turning the chops frequently in the marinade mixture.
4. Place on a grill pan and cook under a moderate grill for 15 minutes, turning halfway through the cooking time and basting regularly with the marinade.
5. Garnish with watercress and lemon wedges.

Serves 4

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Ingredients:

2 lbs. Alberta Lamb ribs

1 tsp. cinnamon

1 tsp. ground cumin

Salt & black pepper to taste

½ tsp. dried chillies    

½ cup liquid honey

1 onion

3 oranges, juice & zest           

1 cup chicken stock

Method:

1. Trim off excess fat from ribs and season with cinnamon, cumin, chillies, salt & pepper.
2. Roast with the onions in 400˚F oven until evenly browned, about 25-35 minutes. Drain off excess fat.
3. Add honey, orange juice and zest and chicken stock to the browned ribs.
4. Cover with foil and braise in 350˚F oven for one hour until tender.
5. Strain off liquid and reserve.
6. Cool braising liquid and remove fat, heat in a pan and reduce to the consistency of a glaze.
7. Grill ribs to reheat on BBQ.
8. Brush with the glaze near the end of heating so not to burn.

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Ingredients:

2 lbs. Boneless Alberta Lamb Sirloin or boneless leg

Olive oil

Pinch of ground cumin

Pinch of paprika

Salt and pepper 

1 large ripe tomato, sliced

1 roasted red pepper, sliced

1 sweet onion, sliced

Baby leaf lettuce

Saffron Mayonnaise

1 cup mayonnaise

1 pinch Spanish saffron

1 tsp. chilli garlic paste (sriracha)

Method:

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. Garnish with additional saffron mayonnaise.

Recipe courtesy of Chef Darren Nixon

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Ingredients:

500 gr. boneless leg of Alberta Lamb

½ cup extra virgin olive oil

2 cloves minced garlic

Juice and zest of one lemon

Fresh ground black pepper

Kosher salt

8 - 6 inch wooden skewers (pre-soaked)

Citrus Salad:

1 each of orange, lemon and grapefruit segmented (save juice)

4 cups cooked basmati rice

½ cup extra virgin olive oil

2 Tbsp liquid honey

1 Tbsp rice vinegar

1 red onion – julienne

Fresh mint - chopped

Salt and fresh ground black pepper

Method:

1. Cut Alberta Lamb into 1 inch cubes and thread on to wooden skewers. Place lamb skewers in shallow pan.
2. In separate bowl combine all other ingredients and mix well. Pour marinade over skewers, cover and refrigerate until needed, allow 1 hour minimum.
3. Grill on preheated grill until medium – rare.
4. Toss all ingredients for Citrus Salad together and allow 1 hour in refrigerator for flavours to mix.

Recipe courtesy of Chef Darren Nixon

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Ingredients:

1 lb ground lamb

½ tsp seasoned salt

4 slices American or Swiss cheese

4 hot dog buns, split

Pickle relish

Prepared mustard

Ketchup

Method:

1. Preheat the broiler.
2. Mix together the meat and seasoned salt. Shape into 4 logs, 6 to 7 inches long.
3. Place on the rack of an unheated broiler pan. Broil 3 or 4 inches from the heat about 10 minutes or until done, turning once.
4. If desired, top with cheese slices.
5. Serve on buns with relish, mustard and ketchup, if desired.

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Ingredients:

1 lb ground lean Alberta Lamb

2 tbs coarsely grated onion

2 tbs coarsely chopped flat-leaf parsley

½ tsp finely grated lemon zest

salt and freshly ground pepper to taste

1 small ripe avocado, peeled and pitted

2 tsp fresh lime juice

2 tbs plain non-fat yogurt

4 best-quality whole-grain rolls

1 large tomato, cut into 4 thick slices

½ cup alfalfa sprouts

Method:

1. In a bowl, lightly mix the lamb with the onion, parsley, lemon zest, salt and pepper. Form into 4 patties, each 3 inches across and 1 inch thick.
2. In a separate bowl, mash the avocado with the lime juice and yogurt. Season with salt and pepper to taste.
3. Broil the patties (3 inches from heat source) or pan-fry over medium heat in a non-stick skillet for 5 minutes per side, or until cooked through.
4. Lightly toast the rolls. Place a burger on each roll and top with the avocado mixture, a tomato slice and alfalfa sprouts. Serve immediately.

Note: When sweet onions such as Vidalias and Walla Wallas are in season, a slice adds a real treat.

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Serves 4

Ingredients:

2 cloves of garlic crushed

4 (225g/8oz) lamb steaks

4 tablespoons olive oil

3 rosemary sprigs chopped

salt & freshly ground black pepper

rosemary sprigs to garnish

Method:

1. Rub the garlic into the steaks and place in a shallow ovenproof dish. Cover with the oil and leave to marinate for at least 24 hours, covered.
2. Heat a grill to very hot. Sprinkle the steaks with the rosemary and seasoning to taste.
3. Grill quickly on both sides for 6-8 minutes, or until the meat is brown on the outside but barely pink inside.
4. Serve at once garnished with rosemary sprigs and accompany with new potatoes and a cucumber and radish salad.

Variation:Lamb Steaks with Mint

Lamb is also delicious marinated in a mint mixture. Combine 1 tablespoon white wine vinegar with 6 tablespoons natural yogurt and 4 tablespoons finely chopped mint. Season to taste and use to marinate the lamb steaks. Cook as above.

Hint: Instead of getting the shoulder boned and rolled try getting it cut into steaks.

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Ingredients:

1 Alberta Lamb sirloin

2 shallots

3 cloves garlic

1 Tbsp fresh chilli paste

1 bunch cilantro leaves

Zest and segments of 2 oranges, 1 grapefruit and 1 lemon

2 Tbsp liquid honey

½ cup olive oil

¼ cup wine vinegar

Salt & black pepper to taste

Method:

1. Place all marinade ingredients into a food processor and blend on high until smooth.
2. Marinate the sirloin for 4 hours.
3. Wipe off excess marinade and grill until medium rare.

Recipe courtesy of Chef Darren Nixon

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Ingredients:

1.5 lb of boneless leg of Alberta Lamb – cubed

1 tsp. juniper berries (optional)

½ cup chopped green & black olives

¼ cup extra virgin olive oil

¼ cup gin (if omitting substitute extra virgin olive oil and zest and juice of 1 whole lemon)

splash of vermouth (optional)

16 cocktail onions with ¼ cup of juice

zest of 2 lemons

1 box of couscous prepared as directed

1 large bulb of fennel – julienned

1 lb cherry tomatoes – split

salt and pepper to taste

Method:

1. Skewer lamb leg cubes with cocktail onions and place in shallow pan to marinate. 
2. Add gin, vermouth, juniper, chopped olives, olive oil, zest of lemons and cocktail onion juice. 
3. Allow minimum of 1 hour to marinate.  
4. Remove excess marinade. 
5. Grill on preheated grill. 
6. Serve over couscous with sautéed fennel and cherry tomatoes. 

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Ingredients:

1 1/2 lb. ground lamb (675 g)

1 tsp cayenne pepper (5 ml)

1 tsp ground cumin (5 ml)

1 x small white onion grated

3 tbsp chopped fresh parsley (45 ml)

1 x egg lightly beaten

1 tsp celery salt (5 ml)

1 tsp lemon pepper (5 ml)

4 x pita breads or Mini Hamburger buns

1 cup baby spinach greens (250 ml)

1 container Cherry tomatoes

1/2 cup sliced red onion (125 ml)

Mint Tzatziki sauce (recipe follows)

Vegetable oil for grill

Mint Tzatziki Sauce

2 cups plain whole yoghurt (500 ml)

2 tbsp olive oil (30 ml)

Juice of one lemon

Half an English seedless cucumber peeled grated and squeezed dry

1/4 cup chopped white onion (60 ml)

1 tbsp chopped garlic (15 ml)

1/2 cup chopped fresh mint (125 ml)

Salt and Pepper to taste

Quinoa Salad

1 cup of Quinoa well rinsed and drained

1 ¼ c of water

1 red onion, diced

2 peppers (mixed colors), chopped

1 English cucumber, chopped

2 Roma Tomatoes, seeded and chopped

½ c crumbled sheep feta

3 Tbsp Extra –Virgin Olive Oil

2 Tbsp Lemon juice

1 tsp dry mustard

2 Tbsp balsamic vinegar

2 Tbsp basil, chopped

Salt and Pepper to Taste

Method:

1. Preheat BBQ to 400º Fahrenheit (185º Celsius). 
2. In a medium mixing bowl mix all ingredients and combine thoroughly.  Form into 4 patties, the patties should be 5cm think (2 inches). 
3. Oil grill and place patties over flame. Cook burgers 5 minutes per side keeping the lid closed so heat will not escape. 
4. Warm pita bread on grill for 1 minute. Place lamb burger in pita pocket with spinach, tomato, red onion and drizzle generously with Tzatziki sauce.

For Mint Tzatziki Sauce:

1. Blend yoghurt in a bowl with olive oil and lemon juice. 
2. Add cucumber, onions, garlic, mint, salt and pepper. 
3. Cover and refrigerate for no more than one hour. 
4. Serve with lamb burgers or grilled meats.

For Quinoa Salad:

1. Bring quinoa and water to a boil in a medium sauce pan over medium heat.  Reduce heat and boil gently for 10-15 minutes or until the white germ separates from the seed.  Cover, remove from heat and let stand for 5 minutes.  Remove lid, let cool and fluff with a fork. 
2. In a large bowl, combine onions, tomatoes, cucumbers, and bell peppers.  Stir in cooled Quinoa. 
3. Prepare the vinaigrette: in a small bowl, whisk together olive oil, lemon juice, dried mustard, and the balsamic vinegar.  Add salt and pepper to taste.  Pour over salad and toss to coat. 
4. Sprinkle with Sheep feta and garnish with Chopped basil. 

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Ingredients:

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground nutmeg

3 pounds boneless leg of lamb, cut into 1-inch cubes

Mint-Parsley Yogurt Sauce, recipe follows

Special Equipment: 1 package wooden skewers, soaked in water for 30 minutes

Mint-Parsley Yogurt Sauce

Ingredients:

1 cup plain yogurt (2 percent or whole is best)

1 tablespoon mayonnaise

2 tablespoons freshly squeezed lemon juice

2 cloves garlic, pressed

Salt and freshly ground black pepper

2 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh flat-leaf parsley leaves

Method:

1. Combine all spices and seasonings in a small bowl. Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands.
2. Thread lamb cubes onto skewers, about 3 per skewer. 
3. Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness.
4. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
5. For Mint-Parsley Yogurt Sauce, stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.

Yield: about 1 1/4 cups

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Ingredients:

2 racks of Alberta Lamb, frenched

Stuffing:

1 cup sautéed brown mushrooms, coarsely chopped

1 roasted red pepper, coarsely chopped

½ cup chevre goat cheese

1 Tbsp chopped shallot

1 cup white breadcrumbs

Olive oil

Salt & pepper to taste

Method:

1. Mix together all the stuffing ingredients.
2. Insert a thin knife into each end of the lamb rack and open out a little with fingers. Pipe stuffing into each end with a piping bag.
3. eason the racks with salt & pepper and olive oil.
4. Grill meat-side down on high heat for 2 to 3 minutes.
5. Finish on the cool side of the grill for 10-15 minutes until medium rare.

Recipe courtesy of Chef Darren Nixon