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Ingredients:

500 gr. boneless leg of Alberta Lamb

½ cup extra virgin olive oil

2 cloves minced garlic

Juice and zest of one lemon

Fresh ground black pepper

Kosher salt

8 - 6 inch wooden skewers (pre-soaked)

Citrus Salad:

1 each of orange, lemon and grapefruit segmented (save juice)

4 cups cooked basmati rice

½ cup extra virgin olive oil

2 Tbsp liquid honey

1 Tbsp rice vinegar

1 red onion – julienne

Fresh mint - chopped

Salt and fresh ground black pepper

Method:

1. Cut Alberta Lamb into 1 inch cubes and thread on to wooden skewers. Place lamb skewers in shallow pan.
2. In separate bowl combine all other ingredients and mix well. Pour marinade over skewers, cover and refrigerate until needed, allow 1 hour minimum.
3. Grill on preheated grill until medium – rare.
4. Toss all ingredients for Citrus Salad together and allow 1 hour in refrigerator for flavours to mix.

Recipe courtesy of Chef Darren Nixon

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Ingredients:

1.5 lb of boneless leg of Alberta Lamb – cubed

1 tsp. juniper berries (optional)

½ cup chopped green & black olives

¼ cup extra virgin olive oil

¼ cup gin (if omitting substitute extra virgin olive oil and zest and juice of 1 whole lemon)

splash of vermouth (optional)

16 cocktail onions with ¼ cup of juice

zest of 2 lemons

1 box of couscous prepared as directed

1 large bulb of fennel – julienned

1 lb cherry tomatoes – split

salt and pepper to taste

Method:

1. Skewer lamb leg cubes with cocktail onions and place in shallow pan to marinate. 
2. Add gin, vermouth, juniper, chopped olives, olive oil, zest of lemons and cocktail onion juice. 
3. Allow minimum of 1 hour to marinate.  
4. Remove excess marinade. 
5. Grill on preheated grill. 
6. Serve over couscous with sautéed fennel and cherry tomatoes. 

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Ingredients:

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground nutmeg

3 pounds boneless leg of lamb, cut into 1-inch cubes

Mint-Parsley Yogurt Sauce, recipe follows

Special Equipment: 1 package wooden skewers, soaked in water for 30 minutes

Mint-Parsley Yogurt Sauce

Ingredients:

1 cup plain yogurt (2 percent or whole is best)

1 tablespoon mayonnaise

2 tablespoons freshly squeezed lemon juice

2 cloves garlic, pressed

Salt and freshly ground black pepper

2 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh flat-leaf parsley leaves

Method:

1. Combine all spices and seasonings in a small bowl. Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands.
2. Thread lamb cubes onto skewers, about 3 per skewer. 
3. Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness.
4. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
5. For Mint-Parsley Yogurt Sauce, stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.

Yield: about 1 1/4 cups

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Serves 4 appetizer

Serves 8 main course

Ingredients:

1 lb. cubed Alberta lamb from loin or leg

2 Tbsp raspberry vinegar

1 Tbsp Dijon mustard

1 Tbsp soy sauce

2 tsp. minced fresh rosemary

1 clove garlic, minced

1 tsp. olive oil

Salt & fresh ground pepper to taste

Method:

1. Thread 4 oz. of lamb onto end of bamboo skewers (makes 8). Arrange in a shallow dish.
2. Whisk together the vinegar, mustard, soy sauce, rosemary, oil and garlic. Pour over skewers and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours, turning occasionally.
3. Discard marinade, place lamb kabobs on a lightly greased grill over medium high heat; cook for about 5 minutes per side for medium rare or to desired doneness. Transfer to platter, tent with foil and rest for 5 minutes before serving.

Recipe courtesy of Chef Phil Joy