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Ingredients:

2 lbs. Boneless Alberta Lamb Sirloin or boneless leg

Olive oil

Pinch of ground cumin

Pinch of paprika

Salt and pepper 

1 large ripe tomato, sliced

1 roasted red pepper, sliced

1 sweet onion, sliced

Baby leaf lettuce

Saffron Mayonnaise

1 cup mayonnaise

1 pinch Spanish saffron

1 tsp. chilli garlic paste (sriracha)

Method:

1. One day ahead mix, mayonnaise, saffron and chilli paste and place in a re-sealable bag and place in refrigerator.
2. Rub boneless lamb with olive oil, ground spices and season with salt.  Place on preheated grill and cook until medium-rare.  Cover and keep warm.
3. Spread mayonnaise on a split ¼ of baguette.  Place leaf lettuce, then sliced boneless Alberta lamb on baguette followed by: Tomato, roasted pepper and onion slices. Garnish with additional saffron mayonnaise.

Recipe courtesy of Chef Darren Nixon

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Ingredients:

Colourful mixed greens, spinach, red leaf, green leaf lettuce etc

Red onion, cut into rings

Fresh tomato, cubed

Cooked Alberta Lamb, cut into juliennes

Alberta goat cheese, crumbled

Dressing:

1 small red onion, finely minced

1 tbsp Dijon mustard

3 tbsp liquid honey

½ cup dried apricots soaked in warm water 

½ cup white wine vinegar

Method:

1. Present on a plate in the same order as the ingredients, dress with dressing and garnish with fresh mint.
2. Put all the dressing ingredients into a blender, mix.
3. Slowly add 1 ½ cups olive oil.
4. Stir in some chopped mint.
5. Season with salt and pepper.

Recipe courtesy of Chef Darren Nixon

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Ingredients:

1 tsp ginger pulp

1 tsp garlic pulp

1.5 tsp chilli powder

1 tsp salt, 1 tsp garam masala

6 tbsp corn oil

2 medium sliced onions

675g/1.5 lb lean lamb, cut into 5cm/2" cubes

600-900 m./1-1.5 pints/2.5-3.75 cups water

400g/14oz fresh spinach

1 large seeded and chopped red (bell) pepper

3 fresh green chopped chillies

3 tbsp chopped fresh coriander (cilantro)

1 tbsp lemon juice (optional)

Method:

1. Mix together the ginger, garlic, chilli powder, salt and garam masala in a bowl. Set to one side.
2. Heat the oil in a medium saucepan. Add the onions and fry for 10-12 minutes or until well browned. Add the cubed lamb to the sizzling onions and stir fry for about 2 minutes. Tip in the spice mixture and stir thoroughly until the meat pieces are well coated. Pour in the water and bring to the boil. As soon as it is boiling, cover the pan and lower the heat.
3. Cook gently for 25-35 minutes without letting the contents of the pan burn. If there is still a lot of water in the pan when the meat has become tender, remove the lid and boil briskly to evaporate any excess.
4. Meanwhile, wash and chop the spinach roughly before blanching it for about 1 minute in a pan of boiling water. Drain well.
5. Add the spinach to the lamb as soon as the water has evaporated. Fry over a medium heat for 7-10 minutes, using a wooden spoon in a semicircular motion, scraping the bottom of the pan as you stir.
6. Add the red (bell) pepper, green chillies and fresh coriander (cilantro) to the pan and stir over a medium heat for 2 minutes.
7. Sprinkle on the lemon juice (if using) and serve immediately.

Lamb with Spinach, or Saag Goshth, is a well-known recipe from the Punjab. It is important to use red (bell) peppers as they add such a distinctive flavour to the dish. Serve with plain boiled rice, Naan or Paratha. Frozen spinach can also be used for the dish, but use the whole leaf rather than the chopped kind. Allow frozen spinach to thaw, then drain well; there is no need to blanch it.

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Ingredients:

1 Alberta Lamb sirloin

2 shallots

3 cloves garlic

1 Tbsp fresh chilli paste

1 bunch cilantro leaves

Zest and segments of 2 oranges, 1 grapefruit and 1 lemon

2 Tbsp liquid honey

½ cup olive oil

¼ cup wine vinegar

Salt & black pepper to taste

Method:

1. Place all marinade ingredients into a food processor and blend on high until smooth.
2. Marinate the sirloin for 4 hours.
3. Wipe off excess marinade and grill until medium rare.

Recipe courtesy of Chef Darren Nixon

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Serves 2

Ingredients:

150 grams boneless Alberta Lamb sirloin cubes

¼ red onion, diced

1 small zucchini, diced

1 large tomato, diced

½ cup fresh or frozen saskatoons

Olive oil

1 clove garlic, minced (add this last)

¼ cup dry white wine

¼ cup chicken stock

2 tbsp. cold butter

Salt & pepper to taste

Fresh chopped herbs

Grated Asiago cheese for garnish

Method:

1. Sauté first seven ingredients until the onions and garlic are starting to brown.
2. Deglaze the pan with wine and stock. Add the next five ingredients.
3. Toss in 4 cups of cooked rigatoni, season to taste and garnish with the grated Asiago cheese.

Recipe courtesy of Chef Darren Nixon