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Ingredients:

Lamb:Alberta Lamb rack cut into three 2-bone racks, Tbsp. olive oil, 1 tbsp. fresh chopped rosemary, 1 tbsp. fresh chopped thyme, sea salt and pepper, 1 cup red wine, 1 cup demi-glace

Quinoa:1 cup quinoa, 2 cups orange juice, 1 tsbp. Olive oil, ½ cup diced red, yellow, and green peppers, ¼ cup diced red onions, 1 clove chopped garlic, 1 tbsp. chopped parsley, 1 tbsp. chopped basil

Beet Puree: 2 medium beets, salted water

Carrots and Brussels Sprouts: 6 carrots, 6 Brussels sprouts, 1 litre of lightly salted water, 1 tbsp. olive oil

Method:

Lamb: Rub the lamb with the olive oil and roll in chopped herbs to coat. Season with cracked pepper and salt. Preheat oven to 350°F. Place the lamb on an oven tray, wrapping the bones with tin foil to avoid them burning. Roast in pre-heated oven for approximately 15 minutes or until it reaches an internal temperature of 130°F. Remove from oven and let rest on the rack. Deglaze the catch pan with the red wine and reduce to half. Add the demi-glace to form a rich sauce.
Quinoa: Heat orange juice in a small sauce pan and bring to a boil. Add the quinoa and simmer until tender (approximately 15 minutes). Add the peppers, onion, garlic, parsley and basil. Lightly season with salt and pepper, and let stand for 10 minutes. Stir in olive oil.
Beet Puree: Boil beets for about 45 minutes or until very tender. Remove from the water and place in a food processor. Blend until smooth. Season with a little salt and white pepper.
Carrots and Brussels sprouts: Bring lightly salted water to a boil. Simmer carrots until “Al dente” (approximately 5 minutes). Remove from the water and cool. Cut carrots in half lengthwise. Heat oil in a frying pan. Peel leaves from the Brussels sprouts and add to the pan, with the halved carrots. Toss lightly and remove from the heat.

Streak beet puree on plate, add a spoonful of quinoa and top with lamb. Arrange vegetables on the side.

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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Ingredients:

Lamb: 4, 2-bone Alberta Lamb chops, 2 tbsp olive oil, 1 tsp cracked pepper, Salt and pepper

Salsa:4 Roma tomatoes (chopped), 4 tbsp olive oil, 1 small red pepper (diced), 1 small green pepper (diced),  ½ large red onion (diced), 3 cloves garlic (chopped), 1 sprig fresh rosemary (chopped), 2 sprigs fresh mint (chopped), 1 sprig fresh basil (chopped), 1 tin mixed beans, ½ litre white wine

Method:

Lamb: Rub the lamb with olive oil and season with pepper and salt. Roast in a pre-heated oven at 350°F until the internal temperature of the lamb is at least 145°F.
Salsa: In a deep sauce pan sauté the tomatoes, peppers, onion, garlic, rosemary, basil, mint and beans. Add the white wine and reduce by half, season with salt and pepper.

Place the salsa on a plate and top with lamb. Steamed carrots, asparagus or other vegetables such as broccoli or cauliflower can be added.

Photo and recipe credit: David Flegel

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Ingredients:

4 Alberta Lamb shanks

salt and pepper

12 cloves of whole peeled garlic

1 stalk celery - diced

1 carrot – peeled and diced

¼ onion - diced

2 tbsp. olive oil

1 can (369 ml) diced plum tomatoes

1 cup dry red wine

1 cup rich beef stock

salt and pepper

1 tsp. dried oregano and thyme leaves

Method:

1. Trim excess fat from the shanks and season with salt and pepper. Roast in oven until evenly browned at 350.
2. Sauté garlic, celery, carrot and onion with the olive oil in a sauce pan. Deglaze the pan with red wine, add the can of tomatoes and beef broth. Season with salt and pepper and add dried herbs. Allow to simmer gently until thickened.
3. Place shanks in oven proof dish, pour tomato sauce over shanks and cover with foil. Place in 350 oven and braise until tender, approximately 2 hours.
4. Serve over polenta or creamy mashed potatoes.

Recipe courtesy Chef Darren Nixon

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Ingredients:

1 Alberta Lamb shoulder – boned and rolled (talk nice to butcher)

3 tbsp olive oil

½ tsp crushed dried chilies

½ yellow onion - diced

1 medium carrot - diced

2 stalks celery - diced

1 cup dry red wine

2 cups beef broth

1 cup Saskatoon berries

2 tbsp liquid honey

salt and pepper to season

Method:

1. To a heated pan add olive oil, rub shoulder roast with salt, pepper and chilies. Add roast to hot pan and sear until brown on all sides. Remove from pan – set off to the side.
2. Add diced onion, celery and carrot to same pan and sauté until browned slightly. Deglaze with red wine followed by beef broth. Bring to a simmer and add Saskatoon berries and honey. Add salt and pepper to taste.
3. Cover and braise in a 350F oven for 2 hours. Serve over creamy mascarpone mashed potatoes and steamed vegetables.

Recipe courtesy Chef Darren Nixon

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Ingredients:

12 large mushrooms (must fit in muffin tin)

12 oz ground Alberta lamb

2 green onions sliced very thinly

½ teaspoon ground cumin

1 teaspoon paprika

1 teaspoon fresh parsley finely chopped

¼ teaspoon cayenne pepper

½ teaspoon black pepper

1 teaspoon salt

1 egg

½ cup fine breadcrumbs

3 tablespoons Parmesan cheese

3 tablespoons butter

Method:

1. Combine lamb, onion, cumin, paprika, parsley, peppers, and salt. Set in refrigerator for one hour.
2. Carefully remove stems from mushrooms and chop stems finely. Sauté chopped stems in butter, remove from heat and stir in breadcrumbs.
3. Remove lamb from fridge, combine with stem and breadcrumbs. Add egg, blend well.
4. Stuff mushrooms with mixture. Top with Parmesan.
5. Line muffin tins with paper liners and place a stuffed mushroom in each hole.
6. Bake at 350F for 25 minutes.

Recipe curtesy of Bernadette Blood, Sherwood Park, Alberta

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Ingredients:

1 (1.8kg/4lb) shoulder of lamb, boned

salt & freshly ground black pepper

25g/1oz oil

1 onion sliced

1 carrot sliced

1 bay leaf,

300 ml/.5 pint stock

Stuffing

50g/2oz fresh white breadcrumbs

pinch of dried thyme

25g/1oz walnuts chopped

1 small onion chopped

1 tablespoon oil

1 (213 g/7.5 oz) can apricots

1 egg beaten

Method:

1. Season the lamb generously with salt and pepper and set aside whist preparing the stuffing.
2. Place the breadcrumbs, thyme and walnuts in a bowl. Fry the onion in the oil in a small saucepan until soft but not brown, about 5 minutes, and then add to the breadcrumb mixture. Drain and coarsely chop the apricots and stir into the stuffing mixture. Season to taste and bind with sufficient beaten egg to make a moist stuffing. Spoon the stuffing along the shoulder joint and tie with string into a long neat shape.
3. Heat the oil in a flameproof casserole and brown the meat on all sides. Add the sliced onion, carrot and bay leaf. Pour over the stock and bring to the boil.
4. Cover and cook in a moderate oven (180C, 350F, Gas Mark 4) for 1.5 hours or until cooked.
5. To serve remove the string from the lamb and place on a serving dish. Sieve the stock juices and pour over the lamb. Carve into thick slices and serve.

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Serves 4

Ingredients:

1 large slice bread crusts removed

300ml/.5 pint milk

25g/1oz butter

1 onion finely chopped

1 dessert apple peeled cored and chopped

1.5 teaspoons curry powder

1 tablespoon mango chutney

25g/1oz flaked almonds

15g/.5 oz seedless raisins

1 tablespoon lemon juice

450g/1lb minced cooked lamb

salt & fleshly ground black pepper

2 eggs beaten

few lemon line or orange or bay leaves

parsley springs to garnish

Method:

1. Soak the bread in the milk and grease a medium sized pie dish.
2. Heat the butter in a saucepan, add the onion and apple and cook for 5 minutes. Stir in the curry powder and continue to cook for 5 minutes. Add the chutney, almonds, raisins and lemon juice.
3. Squeeze the milk from the bread and add the bread to the lamb, reserving the milk. Fork the bread into the meat and season generously. Add the curried mixture and combine well.
4. Place in the pie dish and cook in a moderate over (180C, 350F, Gas Mark 4) for 15 minutes.
5. Meanwhile mix the eggs and reserved milk together. Season to taste and pour over the meat mixture. Top with the leaves and bake for a further 45 minutes or until the top is set and lightly browned.
6. Garnish with parsley sprigs and serve hot with rice and a tomato salad.

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Ingredients:

6 Alberta Lamb shanks

Lamb spice mix (see below)

Salt & ground black pepper

1 yellow onion, diced

8 cloves garlic

2 tbsp tomato paste

1 large piece fresh ginger, peeled and sliced

500ml each dry red wine and chicken stock

Lamb spice mix:

2 tablespoons cumin seeds

1 tablespoon each cardamom pods, coriander and chilli powder

1 teaspoon each chilli flakes and cinnamon

Method:

1. Trim lamb shanks if necessary. Season with spice mixture and salt and pepper. Arrange in a roasting pan and place in a 400˚ oven for 20-25 minutes. Add sliced ginger, onion and whole garlic cloves, allow to roast for an additional 10 minutes.
2. Deglaze the pan by pouring the red wine over the shanks and stirring the bottom of the pan to release any of the caramelisation that has occurred. Add tomato paste and chicken stock. Cover the pan with aluminium foil and return to a 350˚ oven for two hours.
3. Remove shanks from braising liquid and allow to cool. Strain the braising liquid, refrigerate and skim any fat from the surface.
4. To serve, place shanks and braising liquid in a shallow roasting pan, cover and reheat at 350˚ until heated through. Adjust sauce with salt and pepper. Serve each shank over buttermilk mashed potatoes with sauce.

Recipe courtesy Chef Darren Nixon

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Ingredients:

1 lb ground Alberta Lamb

1 Tbsp finely chopped garlic

4 tsp. Spice mix

1 Egg

Spice Mix

½ tsp. Cumin

2 Tbsp finely diced dried apricot

¼    tsp. Crushed cloves

2 Tbsp chopped, fresh mint

½    tsp. Cinnamon

½    tsp. Black pepper 

1 Tbsp Grainy mustard

¼    tsp. Cayenne

10 – 12 Cinnamon sticks

½    tsp. Crushed chilis (dried)

Tzatziki Sauce (Herbed Yogurt & Cucumber)

2 cups Plain yogurt

1 English cucumber, shredded or diced

3 cloves garlic, crushed

3 tsp. olive oil

1 Tbsp red wine vinegar

1 Tbsp finely chopped fresh dill

1 tsp. finely chopped fresh mint

Pinch salt

Method:

1. In a mixing bowl, season lamb with garlic and dry herbs and mix well. Mix in apricots, mint, egg and mustard.
2. Form a 3 Tbsp size portion of mixture into a meatball.
3. Insert a cinnamon stick and squeeze the meatball to adhere to the stick. Continue with remaining meat mixture & cinnamon sticks.
4. Bake at 350 F for 10-15 minutes or until cooked thoroughly.
5. Serve with tzatziki or mango chutney.

Yield: 10 to 12 X 2” meatballs or 20 to 24 X 1” meatballs.

Mix all ingredients for Tzatiki Sauce and refrigerate for several hours before serving.

Recipe courtesy of Gail Hall, Edmonton

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Ingredients:

1 lb Ground Lamb

1 Pkg stove top stuffing (your choice of flavor)

Cranberry Sauce

1 cup water

1 cup sugar

3 cups fresh/frozen cranberries

Method:

1. Mix lamb and stove top stuffing together and form meat balls, you can either bake the balls at 350 degrees for 20 minutes or fry them your choice! Cook the lamb balls, and set aside.
2. Cook the cranberry sauce ingredients for 10 minutes, place the Lamb Balls and Cranberry Sauce in a slow cooker to keep warm. And of course Enjoy!

These are great for an appetizer or to bring to a pot luck.

Recipe courtesy of Vanessa Grimmeyer, Sheep Lake Suffolks, Clyde, Alberta

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Ingredients:

1 egg

1 lb. ground lamb

1/2 cup bread crumbs (fresh are best)

1/2 teaspoon crushed thyme 

Salt and pepper 

Cranberry mixture

1 cup cranberry sauce

1/4 cup apple or orange juice

1/4 cup cider or red wine vinegar

2 tablespoons brown sugar

2 teaspoons Dijon mustard

Method:

1. Mix together first five ingredients. Shape into small balls (< 1 inch) and bake on cookie sheet at 350 for 20 - 25 minutes or until no longer pink inside.
2. In saucepan combine all ingredients for the Cranberry Mixture. Cook over medium heat, stirring occasionally, for 10-15 minutes or until it starts to thicken. Add meatballs and simmer for 5 minutes.
3. Serve piping hot with cocktail picks.

A family favourite at the holiday games night, and an often requested appetizer for weddings and seasonal gatherings at Historic Markerville's Fensala Hall. A great make-ahead for the holidays—just reheat gently in the oven—or double the recipe and serve as a main dish with rice and green beans.

Recipe courtesy of Kathleen Raines, Starkroft Rideau Arcotts / Fensala Hall Food Service

Serves 4

Ingredients:

2 Alberta Lamb racks – Frenched or trimmed  

¼ cup Dijon mustard

¼ cup horseradish

Salt & pepper

2 cups fresh white breadcrumbs

Olive oil

Fresh herbs, chopped

Method:

1. Heat frying pan with a little oil, sear seasoned lamb racks on all sides.
2. Remove from the pan and slather loin area of rack with a mixture of Dijon and horseradish.
3. Dip the racks into a mixture of the herbs and breadcrumbs.
4. Place them on a baking sheet and bake at 400˚ until rare or medium rare, 120˚on a meat thermometer.
5. Allow to rest in a warm place for 10 – 20 minutes.
6. Slice between the ribs, 3 or 4 pieces per serving.

Recipe courtesy of Chef Darren Nixon

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Ingredients:

1-1 1/2 lbs. ground lamb

approx. 3c. leftover mashed potatoes

1 can whole kernel corn, drained.

1 can cream of mushroom soup

dash of Worcestershire sauce

Method:

1. Cook hamburger until done, drain off the grease. Put into bottom of a casserole dish.
2. Spread corn over the meat.
3. Mix soup with half a can of milk, and dash or two of Worcestershire sauce, pour over corn.
4. Spread mashed potatoes over all, and bake in 350 oven until heated through.

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Ingredients:

1 ¾ lb of Alberta lamb chops or steaks (whole or cut into cubes)

1 onion, sliced

1 tsp. oregano

½  tsp. thyme

½  tsp. garlic powder

Salt & pepper to taste

2 cloves garlic, minced

Method:

1. Place onion in slow cooker.
2. Combine oregano, thyme, garlic powder, salt and pepper; rub over the lamb. Place meat over onion. Top with garlic.
3. Cover and cook on low for 4-6 hours or until meat is tender.

The aroma is irresistible and they come out so tender they’ll melt in your mouth!

Recipe courtesy of Ewe-nique Farms, Picture Butte

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Ingredients:

50g/2oz butter or margarine

2 quartered onions

675g/1.5lb lean stewing lamb cut into serving sized pieces

40g/1.5oz seasoned flour

600ml/1 pint stock

salt & freshly ground black pepper

3 tablespoons tomato puree

1 clove garlic, crushed

1 bouquet garni

8 small button onions

100g/4oz shelled peas

Method:

1. Melt half the butter or margarine in a flameproof casserole and add the onion quarters.Fry gently until golden, about 8 minutes.
2. Add the meat and fry gently until brown on all sides, about 10 minutes.
3. Shower in the flour and cook for 1 minute.
4. Gradually blend in the stock and season to taste.
5. Add the tomato puree, garlic and bouquet garni.
6. Cover and cook in a moderate oven (180 c, 350 F, Gas Mark 4) for 1.25 hours, or until the meat is tender.
7. Meanwhile, cook the button onions in the remaining butter or margarine until golden, about 8 minutes.
8. Add to the casserole with the peas and cook for a further 20 minutes.

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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. 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:

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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Serves 4

Ingredients:

25g/1oz butter

1 medium chopped onion

2 cored and chopped lamb kidneys

100g/4oz thinly sliced mushrooms

1 tablespoon chopped parsley

.5 teaspoon dried tarragon

salt & freshly ground black pepper

3 tablespoons wine or stock

2 tablespoons oil

4 (175g/6oz) lamb chump chops

1 (368g/13oz) packet defrosted frozen puff pastry

beaten egg to glaze

Method:

1. Melt the butter in a saucepan and cook the onion for 5 minutes. Add the kidney and cook for 2-3 minutes. Stir in the mushrooms, parsley, tarragon, seasoning and wine or stock. Cook for 2-3 minutes and leave to cool.
2. Meanwhile heat the oil in a frying pan and cook the chops for 3 minutes on each side. Allow to cool slightly.
3. Divide the pastry into four portions and roll out each to make a square large enough to enclose the chops. Spoon a little of the kidney mixture on each square, top with a chop and the remaining kidney mixture. Dampen the edges with water and fold over to enclose the chops. Seal well and trim. Reserve any trimmings to decorate. Glaze with beaten egg.
4. Place on a dampened baking tray and bake in a hot oven (220C, 425F, Gas Mark 7) for 25 minutes. Garnish with parsley and serve with seasonal vegetables.