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Ingredients:

Lamb and sauce:4-piece Alberta Lamb shank, ¼ cup olive oil, 1 tbsp. cracked pepper, 5 cloves garlic (chopped), ½ yellow onion (finely diced), 1 tbsp. fresh oregano (chopped), 4 cups red wine, 8 cups brown sauce, 2 cups water, ¼ cup Kalamata olives with no pits, ¼ cup semi-dried cherry tomatoes

Potatoes:3 large red or Agria potatoes (peeled), 2 litres salted water, 1 ½ cups hot milk, ¼ cup fresh butter, white pepper

Garnish: 8 vine ripened Amoroso tomatoes, 8 baby bell peppers, 8 asparagus, 2 tbsp. olive oil

Method:

Lamb and sauce: In a braising pot, heat the olive oil and sear lamb shanks on all sides. Remove and set aside. In the same pot add garlic, onion and oregano. Sauté briefly to slightly caramelize the onion and garlic. Deglaze with the red wine. Add the brown sauce, stir together and bring to a simmer. Add the lamb shanks to the sauce. Bring the sauce to a simmer and cover. Braise for 3 hours or until lamb is tender and almost falling off the bone. Water can be added on occasion if the liquid reduces too much. When tender, remove the lamb from the sauce and place on a platter. Keep warm until serving. Add olives and dried tomatoes to the sauce, and reduce to a consistency that will coat the back of a spoon.
Potatoes: Boil the potatoes until thoroughly cooked and break easily with a fork. Drain water and mash potatoes with milk and butter, and season with salt and white pepper.
Garnish: In a sauté pan, heat the oil and sear the peppers, tomato and asparagus.

Serve assembled individually on plates or on a larger platter for sharing. For individual servings, place mashed potato in centre of plate, and top with a shank. Spoon sauce over the lamb, leaving enough to cover the plate. Garnish with vegetables.

Photo and recipe credit: David Flegel

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Ingredients:

Lamb: 1 piece netted boneless Alberta Lamb leg, 2 cloves garlic (chopped), 1 shallot (finely chopped), 2 sprigs of rosemary (chopped), 5 sprigs of parsley (chopped), 4 tbsp. olive oil, 1 tbsp. fresh cracked pepper, 1 tsp. kosher or sea salt  

Sauce:½ litre red wine, 1 carrot (chopped), 1 celery stick (chopped), 1 yellow onion (chopped)

Roast Potatoes, Asparagus and Peppers: 1 lb baby red potatoes (halved), 1 tbsp. olive oil, 2 cloves garlic (chopped), 1 sprig rosemary (chopped), 2 sprigs fresh parsley (chopped), 1.2 tbsp. cracked black pepper, kosher salt

Method:

Roast and Sauce: Mix the herbs, garlic, shallots, pepper, salt and olive oil together. Rub all over the lamb and place any remainder on top of the leg. Place the leg on a rack over a roasting pan. Place the wine, carrot, celery and onion in the bottom of the pan. Roast in a pre-heated an oven at 325°F until the lamb reaches an internal temperature of 125°F. Remove from the oven and let rest on a wire rack for 15 minutes. Place wine, carrot, celery.
Roast Potatoes, Asparagus and Peppers: Mix the potatoes together with the herbs, olive oil and peppers and place in the pan used to roast the lamb. Return to the oven and roast for 15 minutes. Add the asparagus, peppers and return to oven for another 10 minutes. Cut the net away from the lamb and cut into slices approximately ¼ inch thick. Place slices on a platter, and add the roast potato, asparagus and peppers. Strain the carrots, onion and celery from the sauce and pour over the lamb and potatoes.

Photo and recipe credit: David Flegel

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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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Serves 2

Ingredients:

4 x 3oz Alberta lamb medallions, cut from loin or leg

1 Tbsp olive oil                       

1 Tbsp liquid honey

1 tsp. soft green peppercorns, crushed

¼ cup sliced fresh apricots (can substitute dry)

1 Tbsp liquid honey    

¼ cup stock or water

Salt & pepper to taste

Method:

1. Heat the oil in a 10” non-stick skillet. Season the lamb and add to the pan. Sauté lightly until brown on both sides then remove from the pan and keep warm.
2. Add the peppercorns, honey and apricots to the pan. Pour in the stock and stir to remove any bits form the bottom of the pan. Simmer for two minutes (or until apricots are tender), return lamb to pan and coat with sauce to re-heat.
3. Portion lamb onto plates, spoon apricots and sauce over top and serve.

Recipe courtesy of Phil Joy

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Ingredients:

Sliced roast Alberta Lamb

Sliced tomatoes

Feta cheese

Method:

Slice pita pocket in half, and fill with ingredients.

Add tzatziki sauce, if you would like. Enjoy!

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Ingredients:

2 Tbsp. butter or margarine

1.5 cups Alberta Lamb strips, 2 x ¼ x ¼“ 

small onion, sliced and separated into rings

½ can (8 oz.) water chestnuts, sliced

¾ cups water

1 Tbsp soy sauce

1 Tbsp cornstarch

¾ tsp. instant beef bouillon

½ tsp. salt

1 package (6 oz.) frozen pea pods

Hot cooked rice or chow mein noodles

Method:

1. Melt butter in 8” skillet; cook and stir meat and onion over medium heat until lamb is brown and onion is tender.
2. Add remaining ingredients, except pea pods and rice. Heat to boiling, stirring occasionally. Add pea pods; cover and simmer 5 minutes.
3. Serve on rice or noodles.

Recipe courtesy of Janine McMillan

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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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Serves 6-8

Ingredients:

Leg of Alberta Lamb

¼ cup Olive oil

¼ cup Soy sauce

1 tsp. Thyme

¼ tsp. Ginger

Dry mustard, as desired

Method:

1. Cut all visible fat off the leg.
2. Mix the olive oil, soy sauce and spices to form a paste. Spread on the lamb and let sit for ½ to 1 hour.
3. Roast in a 375˚F oven for 15 minutes. Turn the oven down to 225˚F and continue to cook for 5-6 hours.

Internal temperature should be 160-170˚F.

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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:

Alberta Lamb roast

1½ cups cider or apple juice

½ cup honey

2 Tbsp lime juice

1 tsp. grated lime peel

1 tsp. dried leaf rosemary

1 tsp. ground ginger

1/8 tsp. garlic powder

Method:

1. Roast lamb in a 325˚F oven. 
2. Combine cider, honey and lime juice in a pan and mix well. Cook and stir over a medium heat for 2-3 minutes or until honey melts.
3. Stir in lime peel and seasonings. Spoon over lamb roast about halfway through cooking.
4. Baste with juices several times during roasting. When roast is done, skim fat from pan juices and serve with roast.

For a change, make a half recipe and baste lamb chops with it whilst broiling.

Recipe courtesy of Pam Tyas, Carstairs

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Ingredients:

2 tbsp vegetable oil

1 large finely sliced onion

1 piece 5cm/2" long crushed fresh ginger

4 cloves crushed garlic

6-8 curry leaves

3 tbsp extra hot curry paste

3 tsp chilli powder

1 tsp turmeric, salt to taste

900g/2lb cubed lean lamb

175ml/6 fl oz/.75 cup thick coconut milk

chopped tomato and coriander (cilantro) leaves to garnish

Method:

1. Heat the oil in a large saucepan and fry the sliced onion, ginger, garlic and curry leaves until the onion is soft, stirring occasionally.
2. Stir in the curry paste, chilli, five-spice powder, turmeric and salt and cook for a few moments, stirring frequently.
3. Add the meat and stir well over a medium heat to seal and evenly brown the meat pieces. Keep stirring until the oil separates.
4. Cover and cook for about 20 minutes. Add the coconut milk, mix well and simmer until the meat is cooked. Towards the end of cooking, uncover the pan to reduce the excess liquid.
5. Garnish and serve hot.

This dish is nearly as hot as Phaal (India's hottest curry) but the spices can still be distinguished above the chilli.

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Ingredients:

4 tbsp vegetable oil

.25 tsp asafoetida

900g/2lb cubed lean lamb

1 piece of 5cm/2" long crushed fresh ginger

2 crushed garlic cloves

4 tbsp Rogan Josh masala paste

1 tsp chilli powder or 2 tsp sweet paprika

8-10 strands saffron (optional)

plus more for garnishing

salt to taste

about 150ml/.25 pint/ 2/3 cup natural (plain) beaten yogurt

Method:

1. Heat the oil in a pan and fry the asafoetida and lamb, stirring well to seal the meat. Reduce the heat, cover and cook for about 10 minutes.
2. Add all the remaining ingredients except the yogurt and almonds and mix well.
3. If the meat is too dry, add a very small quantity of boiling water. Cover the pan and cook on a low heat for a further 10 minutes.
4. Remove the pan from the heat and leave to cool a little. Add the yogurt, 1 tbsp at a time, stirring constantly to avoid curdling. Return to a low heat and cook uncovered until thick.
5. Garnish with a spoonful of yogurt and a few saffron strands.

This curry originated in Kashmir and gets its name, Rogan Josh, from the chillies originally used in the dish. The chilli powder may be reduced for a milder flavour, just add the paprika and 2 tsp tomato puree (paste) to retain the colour.

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Serves 6

Ingredients:

1.25kg/2.5lb boned lean leg of lamb (boned weight)

350g/12oz button onions

3 tablespoons oil

50g/2oz butter or margarine

225g/8oz button mushrooms

250ml/8fl oz dry red wine

300 ml/.5 pint brown stock

.5 teaspoon salt

freshly ground black pepper

1 tablespoon arrowroot powder

1 tablespoon water

Garnish

chopped parsley

fried bread croutons.

Method:

1. Cut the meat into bite sized pieces.
2. Blanch the peeled onions in boiling water for 2 minutes then drain.
3. Heat the oil in a large deep frying pan. Add the butter or margarine and, when foaming, add the meat and brown quickly on all sides. Remove with a slotted spoon and reserve.
4. Add the onions to the pan and brown evenly. Remove with a slotted spoon and reserve.
5. Finally fry the mushrooms in the pan juices. Return the lamb and onions to the pan. Stir in the wine, stock and seasoning. Bring to the boil then transfer to a flameproof casserole.
6. Cover and cook in a moderate oven (160 C, 325 F, Gas Mark 3) for about 1.5 hours or until the meat is cooked. Remove the casserole from the oven.
7. Dissolve the arrowroot in the water, add slowly to the casserole and cook for a further 5 minutes over a gentle heat until the stock is clear and thickened. Adjust the seasoning and serve garnished with chopped parsley and fried bread croutons.

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Serves 6

Ingredients:

1 (1.8kg/4lb) leg of lamb

2 tablespoons oil

25g/1oz butter

1/2 teaspoon ground cinnamon

½ teaspoon ground nutmeg

3 tablespoons flour

600ml/1 pint chicken stock

juice of 1 large orange

2 teaspoons chopped fresh mint or mint sauce

100g/4oz dried apricots soaked in cold water overnight

4 medium quartered onions

salt & freshly ground black pepper

450g/1lb potatoes

Method:

1. Remove the meat from the bone and cut into 3.5cm/1.5" pieces.
2. Heat the oil and butter in a frying pan and brown he lamb on all sides until golden. Place in a large, shallow flameproof casserole.
3. Add the cinnamon, nutmeg and flour to the pan juices and cook for 2-3 minutes, stirring well. Gradually add the stock, orange juice, mint or mint sauce and drained apricots.
4. Pour over the meat, add the quartered onions and season well. Cut the peeled potatoes into 5mm/.25 inch slices and layer on top.
5. Cover with a lid and cook in a cool oven (150 C, 300 F, Gas Mark 2) for about 1.5 hours. Remove the lid and brown for a further 15 minutes.

Cook’s Tip: Ring the changes in the above lamb casserole by substituting half of the dried apricots for other dried fruits. Apricot and dried pears, dried apples, dried peaches and dried bananas are all good combinations.

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Ingredients:

1 boneless leg or shoulder of Alberta lamb (3-4lbs.)

½ cup vegetable oil

½ cup lemon juice

1/3 cup soy sauce

1/3 cup packed brown sugar

¼ cup vinegar

3 Tbsp. Worcestershire sauce

1 Tbsp. ground mustard

1 large green pepper

sliced 1 large red pepper

sliced 1 large onion

sliced 16 flour tortillas 7", warmed

chopped tomatoes & cucumber optional

Method:

1. Cut the lamb into bite sized strips. Combine the next 8 ingredients in glass container and add the lamb.
2. Seal and refrigerate for 3 hours, turning occasionally.
3. Place the lamb and marinade in Dutch oven or large pan, bring to boil. Reduce heat, cover and simmer 8-10 minutes or until meat is tender.
4. Add peppers and onion, cook about 4 minutes, until tender-crisp.
5. Using slotted spoon, place meat and vegetables on tortillas, top with optional tomatoes and cucumber.
6. Fold in sides of tortilla and serve immediately.

Recipe courtesy of Gladys Janssen, Barrhead, Alberta

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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 tsp ginger pulp

1 tsp garlic pulp

1.5 tsp chilli powder

1 tsp salt, 1 tsp garam masala

6 tbsp corn oil

2 medium sliced onions

675g/1.5 lb lean lamb, cut into 5cm/2" cubes

600-900 m./1-1.5 pints/2.5-3.75 cups water

400g/14oz fresh spinach

1 large seeded and chopped red (bell) pepper

3 fresh green chopped chillies

3 tbsp chopped fresh coriander (cilantro)

1 tbsp lemon juice (optional)

Method:

1. Mix together the ginger, garlic, chilli powder, salt and garam masala in a bowl. Set to one side.
2. Heat the oil in a medium saucepan. Add the onions and fry for 10-12 minutes or until well browned. Add the cubed lamb to the sizzling onions and stir fry for about 2 minutes. Tip in the spice mixture and stir thoroughly until the meat pieces are well coated. Pour in the water and bring to the boil. As soon as it is boiling, cover the pan and lower the heat.
3. Cook gently for 25-35 minutes without letting the contents of the pan burn. If there is still a lot of water in the pan when the meat has become tender, remove the lid and boil briskly to evaporate any excess.
4. Meanwhile, wash and chop the spinach roughly before blanching it for about 1 minute in a pan of boiling water. Drain well.
5. Add the spinach to the lamb as soon as the water has evaporated. Fry over a medium heat for 7-10 minutes, using a wooden spoon in a semicircular motion, scraping the bottom of the pan as you stir.
6. Add the red (bell) pepper, green chillies and fresh coriander (cilantro) to the pan and stir over a medium heat for 2 minutes.
7. Sprinkle on the lemon juice (if using) and serve immediately.

Lamb with Spinach, or Saag Goshth, is a well-known recipe from the Punjab. It is important to use red (bell) peppers as they add such a distinctive flavour to the dish. Serve with plain boiled rice, Naan or Paratha. Frozen spinach can also be used for the dish, but use the whole leaf rather than the chopped kind. Allow frozen spinach to thaw, then drain well; there is no need to blanch it.

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Serves 6

Ingredients:

6-9 lb of Alberta Lamb

12 garlic cloves

halved 3 onions

coarsely chopped 3 carrots sliced

2 Tbsp. oil

salt & pepper

bay leaf

1 cup white wine

Method:

1. Make 24 small, deep cuts in the leg of lamb and push in the garlic halves.
2. Put the oil, onions, and carrots into a large casserole with the salt & pepper and bay leaf. Place over a medium heat and when the oil is very hot, add the lamb and brown on all sides.
3. Pour in the wine and enough water to cover the meat. Bring to a boil, cover and place in an oven preheated to 325F.
4. Cook for 3 hours or until tender. Transfer the lamb to a serving platter, degrease the liquid, and then reduce over a high heat to sauce-consistency.

Recipe Courtesy of Margaret Everett, Grande Cache, Alberta