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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 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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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:

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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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:

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

Ingredients:

1 thawed or fresh leg of lamb (can use ribs or chops)

1 small bottle of Italian salad dressing

Garlic cloves

Fresh rosemary

Method:

1. Place lamb into a zip lock bag and pour one small bottle of Italian salad dressing over lamb. Refrigerate overnight.
2. In the morning take out let it drip. Insert knife to make several holes in the leg. Insert a garlic clove and fresh rosemary sprig in alternating holes.
3. Slow cook until done.

Recipe courtesy of Virginia Glover, Hythe, Alberta

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Ingredients:

1 Leg of Alberta Lamb

Fresh Oregano and Rosemary (or dried) amounts will vary according to the size of the leg

Extra Virgin Oil 

Salt & Pepper

10 whole cloves of garlic

Tapenade

¾ cup pitted black olives

8 anchovy fillets

¼ cup capers, drained

5 cloves garlic, peeled

½ cup olive oil

black pepper

Method:

1. Pierce the leg of Alberta Lamb and stuff with cloves of garlic.
2. Rub with oil, salt and pepper and herbs.
3. Cook at 375˚ until rare to medium-rare (120˚ on a meat thermometer). Allow to rest for 10 minutes, the internal temperature will be 130˚.
4. Puree ingredients for Tapenade on high speed. Serve on the side as a condiment for Alberta Lamb.

Recipe courtesy of Chef Darren Nixon

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Ingredients:

4 large chopped onions

4 cloves garlic

1 - 2" long piece of chopped fresh ginger

3 tbsp ground almonds

2 tsp ground cumin

2 tsp ground coriander

2 tsp turmeric

2 tsp garam masala

4-6 fresh green chillies

juice of 1 lemon

salt to taste

300ml/.5 pint/1.25 natural (plain) beaten yogurt

1.8kb/4lb leg of lamb

8-10 cloves

4 firm halved and grilled tomatoes to serve

watercress to garnish

1 tbsp flaked (slivered) almonds to garnish

Method:

1. Place the first 11 ingredients in a food processor and blend to a smooth paste. Gradually add the yogurt and blend until smooth.
2. Grease a large, deep baking tray and preheat the oven to 190C/375F/Gas 5.
3. Remove most of the fat and skin from the lamb. Using a sharp knife, make deep pockets above the bone at each side of the thick end. Make deep diagonal gashes on both sides. Push the cloves into the leg of lamb at random.
4. Place lamb on baking tray and push some of the spice mixture into the pockets and gashes. Spread the remaining spice mixture evenly all over the lamb. Loosely cover the whole tray with foil.
5. Roast in the preheated oven for 2-2.5 hours or until the lamb is cooked, removing the foil for the last 10 minutes of cooking time. Remove from oven and allow to rest for 10 minutes before carving.
6. Serve with grilled tomatoes, garnished with watercress and garnish the joint with the flaked almonds.

This superb dish is just one of many fine examples of the fabulously rich food once enjoyed by Moghul emperors.

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Ingredients:

6 – 6 oz. portions of boneless Alberta lamb shoulder

½ diced onion

2 diced shallots

1 teaspoon diced garlic

1 cup red wine

1 cup chicken stock

6 pieces diced side bacon

Salt and black pepper

1 cup fresh white bread crumbs

1 tablespoon olive oil

Method:

1. Sauté bacon until browned. Add onion, shallots and garlic – cook until transparent. Add bread crumbs and season well with salt and black pepper.
2. Place lamb shoulder between plastic wrap and flatten with meat mallet.
3. Divide filling among 6 lamb portions and secure roll with a toothpick.
4. Brown each roulade in frying pan. Deglaze frying pan with red wine and add chicken stock.
5. Cover and braise (cook gently) for 90 minutes or until tender.

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Ingredients:

1 boned but untied leg of Alberta lamb approx. 5 lbs.

3 Tbsp. crushed dried peppercorns (equal mix of white, black and red - optional)

1 Tbsp. fresh rosemary (or 1 ½ tsp. dried rosemary)

½ cup fresh mint leaves

5 garlic cloves

crushed ½ cup raspberry vinegar

¼ cup oriental soy sauce

½ cup dry red wine

2 Tbsp. Dijon mustard

Method:

1. Combine 1 Tbsp. of the crushed peppercorns with the rosemary, mint, garlic, vinegar, soy sauce and red wine in a shallow bowl.
2. Marinade the lamb in the mixture for 8 hours, turning occasionally. Remove roast from the marinade. Roll and tie the roast.
3. Preheat oven to 350F. Spread the mustard over the meat and press remaining crushed peppercorns into the mustard. Set the roast in a shallow roasting pan and pour marinade around but not over the roast.
4. Bake for 1 ½ hours or 18 minutes per pound, basting occasionally. Roast will be medium rare, bake further 10-15 minutes for well-done meat.
5. Let roast stand for 20 minutes before carving. Serve juice in a gravy boat.

Recipe Courtesy of Nathan & Helen Montgomery, Calgary, Alberta

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Ingredients:

1 5-9 lb. leg of Alberta Lamb

3 cloves of garlic, thinly sliced

2 Tbsp lemon juice

½ tsp. salt

¼ tsp. pepper

2 Tbsp olive oil

Method:

1. Trim any excess fat off the leg of lamb. With point of sharp knife, cut many small slits in the surface of the lamb. Push a sliver of garlic into each slit.
2. Mix together remaining ingredients. Rub mixture over the surface of the lamb.
3. Place lamb on a rack in a roasting pan. Roast at 325˚F until internal temperature reaches 140˚F for rare, 160˚F for medium and 170˚F for well done. Allow lamb to rest for 15 minutes before carving. Slice and serve with pan juices or gravy.

Blue Kettle "Greek Dressing" is a great marinade for lamb. We suggest that the lamb be put in a sealable plastic bag. Pour the dressing over the lamb massaging it to cover the meat completely. Refrigerate, overnight is best, and either roast or barbecue the lamb. It is absolutely delicious.

In addition I have made a sauce with the dressing to pour over the lamb once it is cooked. Simply sauté half of one small diced red onion or shallot in a sauce pan. Add 1/4 cup of Greek Dressing, simmer for 5 minutes. Drizzle over your roasted rack of lamb.

Courtesy of Carol Olivieri - Blue Kettle Specialty Foods

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Serves 6 - 8

Ingredients:

1 leg of Alberta Lamb, bone in

1 cup plum & apple wine (or substitute cream sherry or a sweet rose)

2 heads peeled, crushed garlic

1 teaspoon salt

½ cup dried morels (or use 1 cup fresh Portobello mushrooms, chopped into large chunks)

2 Tablespoons cornstarch

Method:

1. Place lamb into a roasting pan with roasting rack and ½ cup water.
2. Rub oil onto skin. Slit the meat and insert garlic into slits.  Sprinkle with rosemary, salt and pepper. 
3. Preheat oven to 325° C and roast until meat thermometer reads “medium”.
4. Add potatoes to roasting pan approximately 1 hour before end of cooking time.  Total cooking time is approximately 3 hours. Let stand 10 minutes before carving.

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Ingredients:

1 leg of Alberta Lamb, bone in

1 cup plum & apple wine (or substitute cream sherry or a sweet rose)

2 heads peeled, crushed garlic

1 teaspoon salt

½ cup dried morels (or use 1 cup fresh Portobello mushrooms, chopped into large chunks)

2 Tablespoons cornstarch

Method:

1. Combine wine, garlic, salt and morels or mushrooms in a covered roasting pan.  Pour over leg of lamb.
2. Cover and roast 325 F about 30 minutes for each pound of lamb.
3. Once the roast is done, remove to platter and with the roaster on medium-high heat, add the 2 tablespoons corn starch mixed in ½ cup water.  Stir until gravy thickens.

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Ingredients:

1.5 kg (3lb) boned shoulder or leg of lamb

2 cloves garlic

2-3 large rosemary sprigs

broken into pieces

2 teaspoons chopped sage

8 tablespoons chopped parsley

1 tablespoon chopped thyme

2 teaspoons teaspoons chopped rosemary

4 shallots finely chopped

.25 teaspoon ground ginger

salt & pepper

Method:

1. Lay the lamb skin side down on a board. Slice 1 garlic clove and crush the other. Put half the rosemary in a roasting pan.
2. Put the crushed garlic, chopped herbs, shallots, ginger, and salt and pepper to taste in a bowl and mix well.
3. Spread over the lamb and roll up, enclosing the stuffing completely.
4. Secure with string. Make small incisions in the surface of the lamb and insert the garlic slices. Lay the remaining rosemary on top.
5. Cook in a preheated moderate oven, 180C (350F), Gas Mark 4, for 1.5 hours; the meat should be pink inside.
6. Serve with sauteed potatoes, tossed in parsley.

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Ingredients:

1 ½ lbs. Alberta Lamb riblet

2 tbsp. cooking oil

1/3 cup brown sugar

1/3 cup soy sauce

1 tsp. salt

¼ cup vinegar

1 tsp. ginger

Method:

1. Brown riblets in oil and transfer to ovenproof casserole. Cover and bake at 325F for 30 minutes.
2. Drain off fat. Combine sauce ingredients and pour over ribs.
3. Continue to cook, covered, for another 30 minutes.
4. Thicken juice with cornstarch if desired.