Sheep

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Ingredients:

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

Olive oil

1 clove garlic, minced (add this last)

Instructions:

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

Instructions:

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.

Ingredients:

500gr. boneless leg of lamb

1/2 cup extra virgin olive oil

Juice & zest of one lemon

8 - 6 inch wooden skewers (pre-soaked)

Kosher salt

2 cloves minced garlic

Fresh ground black pepper

Instructions:

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.

Ingredients:

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

Instructions:

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.

Mango Chutney:

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.

Ingredients:

2 Alberta Lamb Racks - Frenched or trimmed

1/4 cup Dijon mustard

1/4 cup horseradish

Salt & pepper

2 cups fresh white breadcrumbs

Olive oil

Fresh herbs, chopped

Instructions:

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.

Ingredients:

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

Instructions:

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.

Ingredients:

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 

Instructions:

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.

Note:

Lamb Spice Mix: 2 tablespoons cumin seeds; 1 tablespoon each cardamom pods, coriander and chili powder and 1 teaspoon each chili flakes and cinnamon.