500gr. boneless leg of lamb
1/2 cup extra virgin olive oil
Juice & zest of one lemon
8 - 6 inch wooden skewers (pre-soaked)
2 cloves minced garlic
Fresh ground black pepper
Cut lamb into 1 inch cubes and thread on to wooden skewers. Place lamb skewers in shallow pan. In separate bowl combine all other ingredients and mix well. Pour marinade over skewers, cover and refrigerate until needed, allow 1 hour minimum. Grill on preheated grill until medium-rare.
2 Alberta Lamb Racks - Frenched or trimmed
1/4 cup Dijon mustard
1/4 cup horseradish
Salt & pepper
2 cups fresh white breadcrumbs
Fresh herbs, chopped
Heat frying pan with a little oil, sear seasoned lamb racks on all sides. Remove from the pan and slather loin area of rack with a mixture of Dijon and horseradish. Dip the racks into a mixture of the herbs and breadcrumbs. Place them on a baking sheet and bake at 400 degrees until rare or medium rare, 120 degrees on a meat thermometer. Allow to rest in a warm place for 10 - 20 minutes. Slice between the ribs, 3 or 4 pieces per serving.
6 Alberta Lamb Shanks
Salt & ground black pepper
8 cloves garlic
1 large piece fresh ginger, peeled & sliced
500ml each dry red wine & chicken stock Lamb spice mix (see below)
1 yellow onion, diced
2 tbsp tomato paste
Trim lamb shanks if necessary. Season with spice mixture and salt and pepper. Arrange in a roasting pan and place in a 400F oven for 20-25 minutes. Add sliced ginger, onion, and whole garlic cloves, and allow to roast for an additional 10 minutes. Deglaze the pan by pouring the red wine over the shanks and stirring the bottom of the pan to release any of the caramelisation that has occurred. Add tomato paste and chicken stock. Cover the pan with aluminum foil and return to a 350F oven for 2 hours. Remove shanks from braising liquid and allow to cool. Strain the braising liquid, refrigerate and skim any fat from the surface. To serve: place shanks and braising liquid in a shallow roasting pan, cover and reheat at 350F until heated through. Adjust sauce with salt and pepper.
Lamb Spice Mix: 2 tablespoons cumin seeds; 1 tablespoon each cardamom pods, coriander and chili powder and 1 teaspoon each chili flakes and cinnamon.
It is important not to overcook lamb. Fresh lamb is tender, juicy, and delicious when slightly pink in the middle. Use low to moderate heat for most lamb dishes. Unless otherwise specified, a roasting temperature of 325-350F is recommended. For the best results use a meat thermometer; for rare cook to 140F, 150F for medium and 160F for medium well done. Chops and steaks can be prepared on a BBQ, broiled or grilled. Leg of lamb and rack of lamb are best roasted. Other cuts such as shanks and stew meat can be simmered or braised.
For more tips, including how to select a cut, how to store lamb, or how to season it, click here for a brochure.
J & M Farms
1 kg of ground Alberta Lamb - shoulder meat is perfect
1/2 cup fresh white bread crumbs
1 tsp. of chili garlic (sriracha)
1 small onion finely diced
Salt & fresh ground black pepper to taste
1 egg - lightly beaten
1 tsp. of minced garlic
Mix all ingredients well in bowl. Form 8 patties and cook on preheated BBQ - medium heat. Serve on a fresh crusty roll warm off the BBQ - all, caramelized onion, mango chutney, mayonnaise, leaf of lettuce, and fresh tomato slices.
2 peeled and diced fresh ripe mangos
1 tsp. minced fresh ginger
1 tsp. minced fresh shallot
Fresh chili to taste
Salt & pepper to taste
1 tbsp. honey
Juice of 1 lime
Mix all ingredients and allow flavours to marinate for one hour.
150 grams boneless lamb sirloin cubes
1/4 red onion, diced
1 small zucchini, diced
1 large tomato, diced
1/2 cup fresh or frozen saskatoons
1 clove garlic, minced (add this last)
Saute all above ingredients until the onions and garlic are starting to brown.
Ingredients, White Wine Sauce:
1/4 cup dry white wine
2 tbsp. cold butter
Grated Asiago cheese for garnish
1/4 cup chicken stock
Salt & pepper to taste
Fresh chopped herbs
Deglaze the pan with wine and stock. Add the other ingredients. Toss in 4 cups of cooked rigatoni, season to taste and garnish with the grated Asiago cheese.
1 sprig rosemary chopped
1/2 bunch thyme chopped
1 cup chopped flat leaf parsley
8 cloves garlic, finely chopped
100 grams sliced shallots
1/2 bottle of good red wine
20 ml olive oil
2 litres of lamb stock
3 bay leaves
Marinate the lamb overnight with the garlic, herbs and red wine. Preheat the oven to 300F, place the drained shanks in a heavy pot with a lid, brown for 10 minutes then add the saved red wine, bay leaves and the lamb stock. Cook covered for at least two hours; they are ready when the bones moves freely in the shank. Leave overnight in the liquid. The next day scrape off the fat and slowly reheat.