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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: 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

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:

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 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