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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

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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3 servings

Ingredients:

1 ½ cups cubed Alberta lamb 

1 tbsp. vegetable oil

14 oz cans stewed tomatoes

5 ½ oz can tomato paste

1 ½ tsp. dried basil

1 cup sliced mushrooms

1 small zucchini

sliced hot cooked pasta

Preparation:

1. Brown lamb in oil in medium skillet, remove from pan.
2. Drain off fat, stir in remaining ingredients.
3. Bring mixture to a boil, return lamb to pan.
4. Cover and simmer 25-30 minutes.
5. Serve over pasta.

Recipe courtesy of Lorna Wall, Camp Creek, Alberta

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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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Serves 4

Ingredients:

8 x 2 oz (50g each) lamb medallions

2 Tbsp. (30 ml) fresh chives, chopped           

1/2 cup (125 ml) dry white wine                                           

2 Tbsp. (30 ml) liquid honey                          

1/4 cup (60 mL) butter

1/4 cup (60 mL) lemon juice  

2/3 cup (150 mL) whipping cream

Salt & pepper to taste

Method:

1. Season the medallions with salt and pepper. Heat a large, non-stick skillet to medium-high, add the butter and when melted place the medallions into the pan, lightly sauté until cooked, turning frequently (2 minutes). Remove from the pan and keep warm.
2. Add the chives to the pan and lightly sauté for two minutes then pour the wine into the centre of the pan. As soon as the wine boils swirl the pan and stir lifting any residue from the bottom of the pan. Add the lemon juice, honey and cream. Bring to a boil then lower the heat and simmer until the sauce reduces to the consistency of light syrup. (The term reduce means to simmer until moisture evaporates and the sauce thickens naturally)
3. Correct the seasoning, spoon sauce over the lamb and serve.

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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.

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:

4 - 6 ounce portions of Alberta Lamb loin-boneless

Olive oil

Salt & pepper

1 cup maple (or any other) smoking chips

2 cups fresh raspberries (reserve some for garnish)

¼ cup white wine vinegar      

2 tbsp. honey

1 tsp. Dijon mustard

1 shallot or a small red onion

1 tsp. chilli garlic paste

½ cup canola oil

Salt & pepper

200 grams goat cheese

1 cup chopped roasted pecans

1 lb mixed baby greens

Method:

1. Place boneless loin in a pan on a rack with wood chips below the rack. Turn stove-top burner on med-high. Allow to start smoking—cover right away and continue until smoke subsides.
2. Rub loins with olive oil, season and sear in pan on stove top. Place in 375°F oven until med-rare, 140°F internal temperature. Remove from oven, cover and keep warm until needed.
3. Mix next 8 ingredients in blender until smooth.
4. Roll goat cheese and pecans into 4 balls.
5. Assemble by placing sliced lamb loin on bed of mixed baby greens with goat cheese balls and garnish with raspberry vinaigrette

Recipe courtesy of Chef Darren Nixon

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Serves 6

Ingredients:

1 kg. Boneless Alberta Lamb Loin - trimmed

3 Tbsp. black pepper corns – crushed coarsely

1 Tbsp. canola oil                                           

Salt

Sambucca Cream Sauce                 

1 Tbsp minced red onion

3 Tbsp. Sambucca liqueur (or other licorice flavoured liqueur)

¾ cup whipping cream

½ tsp. chili garlic paste (sambal olek)

Salt and white pepper to taste

Grilled Sweet Peppers

1 red pepper, cut into large wedges

1 yellow pepper, cut into large wedges

Optional: asparagus and/or fennel

Olive oil to toss

Salt and pepper to taste

Method:

1. Preheat a frying pan with canola oil. Place seasoned lamb loin in pan, fat side down, allowing to brown for 1 -2 minutes.
2. Flip and continue to evenly brown on all sides. Remove from pan and place in a shallow dish with crushed peppercorns. Firmly press peppercorns onto lamb loin.
3. Put crusted loin into preheated 400°F oven, on new pan. Cook 10 – 15 minutes, until medium rare, then allow to rest.
4. Add red onion to pan and sauté over medium heat until tender.
5. Deglaze pan with sambucca (flame), then add cream and chili paste. Allow to reduce and thicken slightly.
6. Adjust seasoning with salt and white pepper.
7. Carve loin and serve over steamed rice with sauce and grilled vegetables.

Recipe courtesy of Chef Darren Nixon

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Serves 4 appetizer

Serves 8 main course

Ingredients:

1 lb. cubed Alberta lamb from loin or leg

2 Tbsp raspberry vinegar

1 Tbsp Dijon mustard

1 Tbsp soy sauce

2 tsp. minced fresh rosemary

1 clove garlic, minced

1 tsp. olive oil

Salt & fresh ground pepper to taste

Method:

1. Thread 4 oz. of lamb onto end of bamboo skewers (makes 8). Arrange in a shallow dish.
2. Whisk together the vinegar, mustard, soy sauce, rosemary, oil and garlic. Pour over skewers and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours, turning occasionally.
3. Discard marinade, place lamb kabobs on a lightly greased grill over medium high heat; cook for about 5 minutes per side for medium rare or to desired doneness. Transfer to platter, tent with foil and rest for 5 minutes before serving.

Recipe courtesy of Chef Phil Joy