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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

Mango Chutney

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:

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:

8 50-75g / 203 oz each lamb chops

2 tbsp olive oil

150ml / .25 pint / 2/3 cup lemon juice

1 tsp salt

1 tbsp chopped fresh mint and coriander (cilantro)

150ml / .25 pint / 2/3 cup corn oil

mint sprigs

lime slices.

Sauce: 

3 tbsp corn oil

8 medium roughly chopped tomatoes

1 bay leaf

1 tsp garam masala

2 tbsp natural (plain) yogurt

1 tsp garlic pulp

1 tsp chilli powder

1 tsp salt

.5 tsp black cumin seeds

3 black peppercorns

2 peeled roughly chopped and boiled medium potatoes

Method:

1. Put the chops into a large bowl. Mix together the olive oil, lemon juice, salt and fresh mint and coriander (cilantro). Pour the oil mixture over the chops and rub it in well with your fingers. Leave to marinate for at least 3 hours.
2. To make the sauce, heat the corn oil in a deep round bottomed frying pan (skillet) or karahi. Lower the heat and add the chopped tomatoes. Stir fry for about 2 minutes. Gradually add the bay leaf, garam masala, yogurt, garlic, chilli powder, salt, black cumin seeds and peppercorns and stir fry for a further 2-3 minutes. Lower the heat again and add the cooked potatoes, mixing everything together well. Remove from the heat and set to one side.
3. Heat 150ml .25 pint / 2/3 cup corn oil in a separate frying pan. Lower the heat slightly and fry the marinated chops until they are cooked through. This will take about 10-12 minutes. Remove with a slotted spoon and drain the cooked chops on kitchen paper.
4. Heat the sauce in the karahi, bringing it to the boil. Add the chops and lower the heat. Simmer for 5-7 minutes.
5. Transfer to a warmed serving dish and garnish with the mint sprigs and lime slices.

These chops are marinated before being cooked in a delicious spicy sauce. They make a good appetizer served with a mixed salad.

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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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Ingredients:

1 ¾ lb of Alberta lamb chops or steaks (whole or cut into cubes)

1 onion, sliced

1 tsp. oregano

½  tsp. thyme

½  tsp. garlic powder

Salt & pepper to taste

2 cloves garlic, minced

Method:

1. Place onion in slow cooker.
2. Combine oregano, thyme, garlic powder, salt and pepper; rub over the lamb. Place meat over onion. Top with garlic.
3. Cover and cook on low for 4-6 hours or until meat is tender.

The aroma is irresistible and they come out so tender they’ll melt in your mouth!

Recipe courtesy of Ewe-nique Farms, Picture Butte

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Ingredients:

150ml/.25 pint olive oil

grated rind of 2 lemons

4 tablespoons lemon juice

2 tablespoons soft brown sugar

1 teaspoon ground ginger

1 teaspoon grated fresh root ginger

2 teaspoons ginger wine

salt & freshly ground black pepper

4 large lamb loin or chump chops

Garnish:

watercress sprigs

lemon wedges

Method:

1. Mix the oil, lemon rind, lemon juice, sugar, ground ginger, root ginger, ginger wine and seasoning to taste in a small bowl.
2. Place the lamb chops in a shallow dish.
3. Pour over the marinade and leave for 2-3 hours, turning the chops frequently in the marinade mixture.
4. Place on a grill pan and cook under a moderate grill for 15 minutes, turning halfway through the cooking time and basting regularly with the marinade.
5. Garnish with watercress and lemon wedges.

Serves 4

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Serves 4

Ingredients:

25g/1oz butter

1 medium chopped onion

2 cored and chopped lamb kidneys

100g/4oz thinly sliced mushrooms

1 tablespoon chopped parsley

.5 teaspoon dried tarragon

salt & freshly ground black pepper

3 tablespoons wine or stock

2 tablespoons oil

4 (175g/6oz) lamb chump chops

1 (368g/13oz) packet defrosted frozen puff pastry

beaten egg to glaze

Method:

1. Melt the butter in a saucepan and cook the onion for 5 minutes. Add the kidney and cook for 2-3 minutes. Stir in the mushrooms, parsley, tarragon, seasoning and wine or stock. Cook for 2-3 minutes and leave to cool.
2. Meanwhile heat the oil in a frying pan and cook the chops for 3 minutes on each side. Allow to cool slightly.
3. Divide the pastry into four portions and roll out each to make a square large enough to enclose the chops. Spoon a little of the kidney mixture on each square, top with a chop and the remaining kidney mixture. Dampen the edges with water and fold over to enclose the chops. Seal well and trim. Reserve any trimmings to decorate. Glaze with beaten egg.
4. Place on a dampened baking tray and bake in a hot oven (220C, 425F, Gas Mark 7) for 25 minutes. Garnish with parsley and serve with seasonal vegetables.

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Ingredients:

4 shoulder-cut Alberta lamb chops

1 can pineapple rings and juice

salt & pepper to taste

2/3 cups water

¼ tsp. salt

1 tsp. butter

2/3 cups instant rice

Method:

1. Thoroughly brown chops in a small amount of fat. Turn down and add pineapple juice. Put pineapple ring on each chop, season, cover and cook 15 minutes on low heat.
2. Bring water, salt and butter to boil, stir in rice.
3. Cover, remove from heat and stand for 8 minutes.
4. Arrange rice and pineapple chops on platter, pour pan juice over the top.

Recipe courtesy of L.G. & Tina Fellger, Magrath, Alberta

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Serves 2

Ingredients:

4 Alberta lamb chops

1 onion, thinly sliced

1 carrot, thinly sliced

1 small zucchini, thinly sliced

3 cloves garlic, finely chopped

1 cup feta cheese, cubed

¼ cup lemon juice

2 Tbsp butter

Poultry seasoning

Salt & pepper to taste

Method:

1. Mix poultry seasoning, salt, and pepper and sprinkle on both sides of lamb chops.
2. Lay chops on individual squares of foil.
3. Mix sliced vegetables together and lay over each lamb chop.
4. Put about ¼ cup of feta over each chop.
5. Melt butter, mix with lemon juice, and pour over each chop.
6. Fold foil to make a pocket for each chop.
7. Bake at 325˚F for 11/2 hours or until tender.

Recipe courtesy of Liz Skorupa, Finland

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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.

Variation:Lamb Steaks with Mint

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:

8 Alberta lamb chops 1 inch thick

2 tbsp. shortening

½ cup chopped onion

½ cup fresh or canned whole mushrooms

2 tbsp. chopped green pepper

8 small onions

8 small potatoes, peeled

4 tomatoes, peeled and halved

Seasoning

Method:

1. In a frying pan, heat shortening until foamy.
2. Add lamb chops and cook until browned on both sides. Remove chops from pan and set aside.
3. Stir in remaining ingredients and continue cooking until onion is transparent.
4. Allow 2 chops per person. Place each portion on a 15 inch square of heavy aluminum foil, top with mushroom mixture.
5. Divide the vegetables between the portions, season and seal tightly.
6. Bake in a shallow pan for 1 hour or until meat is tender.

Recipe courtesy of Karen Collin, Lethbridge, Alberta

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Ingredients:

6 spring lamb chops

2 tbsp natural (plain) low-fat yogurt

1 tbsp tomato puree (paste)

2 tsp ground coriander

1 tsp ginger pulp

1 tsp garlic pulp

1 tsp chilli powder

few drops red food colouring (optional)

1 tsp salt

1 tbsp corn oil

3 tbsp lemon juice, oil for basting

Garnish

Lettuce leaves (optional)

lime wedges

1 small sliced onion

fresh coriander (cilantro) sprigs

Method:

1. Rinse the chops and pat dry. Trim off any fat.
2. In a medium bowl, mix together the yogurt, tomato puree (paste), ground coriander, ginger, garlic, chilli powder, food colouring (if using), salt, oil and lemon juice. Rub this mixture over the chops, using your hands, and leave to marinate for at least 3 hours.
3. Preheat the oven to 240C / 475F / gas 9. Place the marinated chops in an ovenproof dish.
4. Using a brush, baste the chops with about 1 tsp of oil and cook in the preheated oven for 15 minutes.
5. Lower the heat to 180C / 350F / Gas 4 and cook for a further 10 - 15 minutes.
6. Check to see that the chops are cooked and serve immediately on a bed of lettuce leaves and garnish with lime wedges, sliced onion and fresh coriander (cilantro) sprigs.

Low-Fat Recipe: These spicy lean and trimmed lamb chops are marinated for 3 hours and cooked in an oven using very little oil. They make an excellent appetizer, served with a salad, but would also serve as a main course with a rice accompaniment.