Grilled Alberta Lamb Sirloin on French Baguette with a Saffron Mayonnaise

Print recipe


2 lbs. Boneless Alberta Lamb Sirloin or boneless leg

Olive oil

Pinch of ground cumin

Pinch of paprika

Salt and pepper 

1 large ripe tomato, sliced

1 roasted red pepper, sliced

1 sweet onion, sliced

Baby leaf lettuce

Saffron Mayonnaise

1 cup mayonnaise

1 pinch Spanish saffron

1 tsp. chilli garlic paste (sriracha)


  1. One day ahead mix, mayonnaise, saffron and chilli paste and place in a re-sealable bag and place in refrigerator.
  2. Rub boneless lamb with olive oil, ground spices and season with salt.  Place on preheated grill and cook until medium-rare.  Cover and keep warm.
  3. Spread mayonnaise on a split ¼ of baguette.  Place leaf lettuce, then sliced boneless Alberta lamb on baguette followed by: Tomato, roasted pepper and onion slices. Garnish with additional saffron mayonnaise.

Recipe courtesy of Chef Darren Nixon

Leg Grill Sirloin

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522