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Serves 2

Ingredients:

4 x 3oz Alberta lamb medallions, cut from loin or leg

1 Tbsp olive oil                       

1 Tbsp liquid honey

1 tsp. soft green peppercorns, crushed

¼ cup sliced fresh apricots (can substitute dry)

1 Tbsp liquid honey    

¼ cup stock or water

Salt & pepper to taste

Method:

1. Heat the oil in a 10” non-stick skillet. Season the lamb and add to the pan. Sauté lightly until brown on both sides then remove from the pan and keep warm.
2. Add the peppercorns, honey and apricots to the pan. Pour in the stock and stir to remove any bits form the bottom of the pan. Simmer for two minutes (or until apricots are tender), return lamb to pan and coat with sauce to re-heat.
3. Portion lamb onto plates, spoon apricots and sauce over top and serve.

Recipe courtesy of Phil Joy

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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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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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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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Ingredients:

450g/1lb lean minced (ground) lamb

1 tsp ginger pulp

1 tsp garlic pulp

1.5 tsp chilli powder

1 tsp salt

.25 tsp turmeric

3 tbsp corn oil

2 medium sliced onions

2 medium peeled

par boiled & roughly diced potatoes

1 bunch fresh chopped fenugreek

2 chopped tomatoes

50g/2oz/.5 cup frozen peas

2 tsbp chopped fresh coriander (cilantro)

3 fresh seeded and sliced red chillies

Method:

1. Put the minced (ground) lamb, ginger, garlic, chilli powder, salt and turmeric into a large bowl, and mix together thoroughly. Set to one side.
2. Heat the oil in a deep round bottomed frying pan (skillet) or a medium karahi. Throw in the onion and fry for about 5 minutes until golden brown. Add the minced lamb and stir fry over a medium heat for 5-7 minutes. Stir in the potatoes, chopped fenugreek, tomatoes and peas and cook for a further 5-7 minutes, stirring continuously.
3. Just before serving, stir in the fresh coriander (cilantro) and garnish with fresh red chillies.

The combination of lamb with fresh fenugreek works very well in this dish, which is delicious accompanied by plain boiled rice and mango pickle. Only use the fenugreek leaves, as the stalks can be rather bitter. This dish is traditionally served with rice.

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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:

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 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:

2 tbsp vegetable oil

1 large finely sliced onion

1 piece 5cm/2" long crushed fresh ginger

4 cloves crushed garlic

6-8 curry leaves

3 tbsp extra hot curry paste

3 tsp chilli powder

1 tsp turmeric, salt to taste

900g/2lb cubed lean lamb

175ml/6 fl oz/.75 cup thick coconut milk

chopped tomato and coriander (cilantro) leaves to garnish

Method:

1. Heat the oil in a large saucepan and fry the sliced onion, ginger, garlic and curry leaves until the onion is soft, stirring occasionally.
2. Stir in the curry paste, chilli, five-spice powder, turmeric and salt and cook for a few moments, stirring frequently.
3. Add the meat and stir well over a medium heat to seal and evenly brown the meat pieces. Keep stirring until the oil separates.
4. Cover and cook for about 20 minutes. Add the coconut milk, mix well and simmer until the meat is cooked. Towards the end of cooking, uncover the pan to reduce the excess liquid.
5. Garnish and serve hot.

This dish is nearly as hot as Phaal (India's hottest curry) but the spices can still be distinguished above the chilli.

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Ingredients:

4 tbsp vegetable oil

.25 tsp asafoetida

900g/2lb cubed lean lamb

1 piece of 5cm/2" long crushed fresh ginger

2 crushed garlic cloves

4 tbsp Rogan Josh masala paste

1 tsp chilli powder or 2 tsp sweet paprika

8-10 strands saffron (optional)

plus more for garnishing

salt to taste

about 150ml/.25 pint/ 2/3 cup natural (plain) beaten yogurt

Method:

1. Heat the oil in a pan and fry the asafoetida and lamb, stirring well to seal the meat. Reduce the heat, cover and cook for about 10 minutes.
2. Add all the remaining ingredients except the yogurt and almonds and mix well.
3. If the meat is too dry, add a very small quantity of boiling water. Cover the pan and cook on a low heat for a further 10 minutes.
4. Remove the pan from the heat and leave to cool a little. Add the yogurt, 1 tbsp at a time, stirring constantly to avoid curdling. Return to a low heat and cook uncovered until thick.
5. Garnish with a spoonful of yogurt and a few saffron strands.

This curry originated in Kashmir and gets its name, Rogan Josh, from the chillies originally used in the dish. The chilli powder may be reduced for a milder flavour, just add the paprika and 2 tsp tomato puree (paste) to retain the colour.

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Serves 2

Ingredients:

200-300 g cooked lamb (small pieces or ground)

1 chopped onion

1 tablespoon olive oil

2 tablespoons lemon juice

1 large tomato, skinned & chopped

oregano & basil to taste, approx. 1 teaspoon (the freeze dried herbs are nice)

feta cheese, optional

Method:

1. Caramelize the onion in olive oil.
2. To skin the tomato slice a cross on the bottom, place in a bowl & pour boiling water to cover for about 30 seconds. Rinse in cold water to cool, peel off skin, and chop.
3. Add all the remaining ingredients to the pan.
4. Simmer or bake, covered, until the tomato is cooked.
5. Can sprinkle with feta cheese just before serving.

This recipe comes from long time lamb customers Trish & Bob McFadyen, Edmonton. It is their variation of a recipe from the Time-Life Good Cook series, Lamb.

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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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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:

8 x 2 oz (50g each) lamb medallions

2 Tbsp. (30 ml) fresh chives, chopped           

1/2 cup (125 ml) dry white wine                                           

2 Tbsp. (30 ml) liquid honey                          

1/4 cup (60 mL) butter

1/4 cup (60 mL) lemon juice  

2/3 cup (150 mL) whipping cream

Salt & pepper to taste

Method:

1. Season the medallions with salt and pepper. Heat a large, non-stick skillet to medium-high, add the butter and when melted place the medallions into the pan, lightly sauté until cooked, turning frequently (2 minutes). Remove from the pan and keep warm.
2. Add the chives to the pan and lightly sauté for two minutes then pour the wine into the centre of the pan. As soon as the wine boils swirl the pan and stir lifting any residue from the bottom of the pan. Add the lemon juice, honey and cream. Bring to a boil then lower the heat and simmer until the sauce reduces to the consistency of light syrup. (The term reduce means to simmer until moisture evaporates and the sauce thickens naturally)
3. Correct the seasoning, spoon sauce over the lamb and serve.

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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:

4 - 6 ounce portions of Alberta Lamb loin-boneless

Olive oil

Salt & pepper

1 cup maple (or any other) smoking chips

2 cups fresh raspberries (reserve some for garnish)

¼ cup white wine vinegar      

2 tbsp. honey

1 tsp. Dijon mustard

1 shallot or a small red onion

1 tsp. chilli garlic paste

½ cup canola oil

Salt & pepper

200 grams goat cheese

1 cup chopped roasted pecans

1 lb mixed baby greens

Method:

1. Place boneless loin in a pan on a rack with wood chips below the rack. Turn stove-top burner on med-high. Allow to start smoking—cover right away and continue until smoke subsides.
2. Rub loins with olive oil, season and sear in pan on stove top. Place in 375°F oven until med-rare, 140°F internal temperature. Remove from oven, cover and keep warm until needed.
3. Mix next 8 ingredients in blender until smooth.
4. Roll goat cheese and pecans into 4 balls.
5. Assemble by placing sliced lamb loin on bed of mixed baby greens with goat cheese balls and garnish with raspberry vinaigrette

Recipe courtesy of Chef Darren Nixon

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Serves 6

Ingredients:

1 kg. Boneless Alberta Lamb Loin - trimmed

3 Tbsp. black pepper corns – crushed coarsely

1 Tbsp. canola oil                                           

Salt

Sambucca Cream Sauce                 

1 Tbsp minced red onion

3 Tbsp. Sambucca liqueur (or other licorice flavoured liqueur)

¾ cup whipping cream

½ tsp. chili garlic paste (sambal olek)

Salt and white pepper to taste

Grilled Sweet Peppers

1 red pepper, cut into large wedges

1 yellow pepper, cut into large wedges

Optional: asparagus and/or fennel

Olive oil to toss

Salt and pepper to taste

Method:

1. Preheat a frying pan with canola oil. Place seasoned lamb loin in pan, fat side down, allowing to brown for 1 -2 minutes.
2. Flip and continue to evenly brown on all sides. Remove from pan and place in a shallow dish with crushed peppercorns. Firmly press peppercorns onto lamb loin.
3. Put crusted loin into preheated 400°F oven, on new pan. Cook 10 – 15 minutes, until medium rare, then allow to rest.
4. Add red onion to pan and sauté over medium heat until tender.
5. Deglaze pan with sambucca (flame), then add cream and chili paste. Allow to reduce and thicken slightly.
6. Adjust seasoning with salt and white pepper.
7. Carve loin and serve over steamed rice with sauce and grilled vegetables.

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