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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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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:

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:

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:

500g boneless Alberta Lamb shoulder, cubed

1 yellow onion, diced

2 cloves garlic, minced

1 tsp. ground cinnamon

1 tsp. ground cumin

2 tsp. tumeric

2 Tbsp tomato paste

¾ cup dried prunes

1 cup whole almonds

½ cup liquid honey

1 cup chicken stock

Salt & pepper to taste

Method:

1. Sauté first six ingredients together until the meat is lightly browned and onions are translucent.
2. Combine final six ingredients together and add to meat mixture, cover and simmer for one hour until the meat is tender. 
3. Serve over steamed vegetables and couscous.

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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Serves 4

Ingredients:

3 tablespoons oil

2 sliced onions

4 sliced carrots

2 stalks of chopped celery

900g/2lbs cubed middle neck of lamb

seasoned flour to coat

1 large sliced aubergine weighing about 225g/8oz

450ml/.75 pint stock

100g/4oz dried haricot beans (soaked overnight in cold water)

1 tablespoon tomato puree

salt & freshly ground black pepper

chopped parsley to garnish

Method:

1. Heat the oil in a large flameproof casserole and sauté the onion, carrot and celery for about 5 minutes. Remove from the pan with a slotted spoon and set aside.
2. Coat the lamb in seasoned flour and add to the pan juices. Quickly fry until well browned.
3. Return the vegetables to the casserole. Add the aubergine, pour over the stock and mix in the drained beans. Stir in the tomato puree and season to taste.
4. Bring to the boil, cover and simmer for 2.5 hours until the meat and beans are tender.
5. Allow to cool, skim away any surface fat then reheat for 15-20 minutes.

Serve garnished with chopped parsley and accompany with a crisp salad and jacket potatoes.

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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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Serves 3

Ingredients:

½ lb. lean boneless Alberta Lamb

1 tbsp. olive oil

1 tbsp. balsamic vinegar

½ tsp. Dried rosemary

½ tsp. Dried oregano

¼ tsp. Pepper

1-2 tbsp. cooking oil

1 clove garlic

1 thinly bias-sliced

1 small red onion thinly sliced

4 cups torn fresh spinach

2 small tomatoes cut into wedges

½ oz feta cheese, crumbled

Method:

1. Combine oil, vinegar and herbs.
2. Stir-fry the garlic, add carrot and onion.
3. Stir-fry the lamb.
4. Add vinegar mixture, spinach and tomatoes.
5. Serve over rice, top with feta.

Recipe courtesy of Jean McLeod, Devon, Alberta

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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.

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:

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:

1.5 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.