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Ingredients:

Lamb: 28 oz ground Alberta Lamb, 1 tsp ground cumin, 2 cloves garlic (chopped), 2 tbsp. fresh mint or basil (chopped), 1 tbsp. olive oil

Bun:Oat bun, Kaiser bun or egg bun, fresh butter

Mint-Garlic Yoghurt: 1 cup Greek yoghurt, 1 tbsp. fresh mint (chopped), 2 cloves garlic (chopped), pinch of salt

Onion-Garlic Jam: 1 medium red onion (chopped), 3 cloves of garlic (thinly sliced), 2 tbsp. olive oil, 3 tbsp. brown sugar, 6 tbsp. balsamic vinegar

Toppings: Silvan Star cumin Gouda cheese, red onion (sliced), beefsteak tomatoes (sliced)

Method:

Burger: Add all the ingredients and very lightly mix together. Try not to overmix the meat. Form into 4, 7-oz patties. Grill on a wood or charcoal fired barbecue or bake in a 350°F oven. Cook patties to a preferred and safe degree of doneness (internal temperature of at least 71ºC). Season with salt and pepper after the meat is cooked.
Bun: Butter the bun and toast on barbeque or in oven.
Mint-Garlic Yoghurt: Mix all the ingredients. Spread this over the bottom bun.
Onion-Garlic Jam: In a pan, sweat the onions and garlic in the oil. When soft, add the brown sugar and balsamic vinegar. Cool slightly. Spread jam on the top part of the bun.

Top burgers with the cheese, lettuce tomato and sauces. Add roast potatoes or fries as a side!

Photo and recipe credit: David Flegel

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Ingredients:

1 kg of ground Alberta Lamb
1 small onion finely diced
½ cup fresh white bread crumbs
1 eggs – lightly beaten
1 tsp. of chilli garlic paste (sriracha)
1 tsp. of minced garlic
Salt and fresh ground black pepper to taste

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

Method:

1. Mix all ingredients well in bowl. 
2. Form 8 patties and cook on preheated BBQ – medium heat. 
3. Serve on a fresh crusty roll warm off the BBQ – add caramelized onion, mango chutney mayonnaise, leaf of lettuce and fresh tomato slices.
4. Serve on fresh crusty roll warm off the BBQ.

Recipe courtesy of Divine, Okotoks

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Ingredients:

2 lbs of ground Alberta Lamb

2 cloves of minced garlic

1 small jalapeno, finely minced

1 tin of diced green chilis

¼ cup of chopped fresh cilantro

300 g of coarsely grated Monterey Jack cheese (1 ¼ cup)

12 g of salt (2 tsp)

6 g of black pepper (1 tsp)

½ small white onion, finely diced

Smoked Paprika Aioli

200 g mayonnaise (3/4 cup plus 2 Tbsp)

10 g lime juice (2 tsp)

1 Tbsp. smoked paprika

3 g southwest spice (1/2 tsp)

12 g honey (2 tsp)

1 g salt (1/4 tsp)

½ g pepper (1/8 tsp)

5 g ground garlic (1 tsp)

2 g sriracha chili paste (1/2 tsp)

11 g water (2 tsp)

Method:

1. Place all ingredients in a bowl.  Mix well. Form into patties or meatballs.
2. Place patties on preheated grill and turn after 4-5 minutes. 
3. Cook to an internal temperature of 170 C.  Douse flare ups with water if necessary. 

Recipe courtesy of Chef Darren Nixon

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Ingredients:

1 kg of ground Alberta Lamb – shoulder meat is perfect

1 small onion finely diced

½ cup fresh white bread crumbs

1 egg – lightly beaten

1 tsp. of chilli garlic (sriracha)

1 tsp. of minced garlic

Salt and fresh ground black pepper to taste

Citrus Chutney:

1 large piece of peeled ginger

1 small onion – diced

2 navel oranges, 1 lemon and 1 lime – zest and fruit

1 tbsp curry powder

2 tbsp brown sugar

1 tsp chilli paste

1 tbsp olive oil

salt and pepper to taste

Chili Minted Cucumber:

2 tbsp brown sugar

125 ml white wine vinegar

1 tsp chilli paste

salt and pepper to taste

fresh mint

Method:

1. Mix all ingredients for Alberta Lamb Burgers well in bowl.  Form into patties and cook on preheated BBQ – medium heat. 
2. Cook ingredients for Citrus Chutney in sauce pan on low heat 10-15 minutes or until tender.
3. Mix ingredients for Chili Minted Cucumber and marinate sliced cucumber 1 hour before serving.

Recipe courtesy of Chef Darren Nixon

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Ingredients:

Sliced roast Alberta Lamb

Sliced tomatoes

Feta cheese

Method:

Slice pita pocket in half, and fill with ingredients.

Add tzatziki sauce, if you would like. Enjoy!

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Ingredients:

12 large mushrooms (must fit in muffin tin)

12 oz ground Alberta lamb

2 green onions sliced very thinly

½ teaspoon ground cumin

1 teaspoon paprika

1 teaspoon fresh parsley finely chopped

¼ teaspoon cayenne pepper

½ teaspoon black pepper

1 teaspoon salt

1 egg

½ cup fine breadcrumbs

3 tablespoons Parmesan cheese

3 tablespoons butter

Method:

1. Combine lamb, onion, cumin, paprika, parsley, peppers, and salt. Set in refrigerator for one hour.
2. Carefully remove stems from mushrooms and chop stems finely. Sauté chopped stems in butter, remove from heat and stir in breadcrumbs.
3. Remove lamb from fridge, combine with stem and breadcrumbs. Add egg, blend well.
4. Stuff mushrooms with mixture. Top with Parmesan.
5. Line muffin tins with paper liners and place a stuffed mushroom in each hole.
6. Bake at 350F for 25 minutes.

Recipe curtesy of Bernadette Blood, Sherwood Park, Alberta

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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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Serves 4

Ingredients:

1 large slice bread crusts removed

300ml/.5 pint milk

25g/1oz butter

1 onion finely chopped

1 dessert apple peeled cored and chopped

1.5 teaspoons curry powder

1 tablespoon mango chutney

25g/1oz flaked almonds

15g/.5 oz seedless raisins

1 tablespoon lemon juice

450g/1lb minced cooked lamb

salt & fleshly ground black pepper

2 eggs beaten

few lemon line or orange or bay leaves

parsley springs to garnish

Method:

1. Soak the bread in the milk and grease a medium sized pie dish.
2. Heat the butter in a saucepan, add the onion and apple and cook for 5 minutes. Stir in the curry powder and continue to cook for 5 minutes. Add the chutney, almonds, raisins and lemon juice.
3. Squeeze the milk from the bread and add the bread to the lamb, reserving the milk. Fork the bread into the meat and season generously. Add the curried mixture and combine well.
4. Place in the pie dish and cook in a moderate over (180C, 350F, Gas Mark 4) for 15 minutes.
5. Meanwhile mix the eggs and reserved milk together. Season to taste and pour over the meat mixture. Top with the leaves and bake for a further 45 minutes or until the top is set and lightly browned.
6. Garnish with parsley sprigs and serve hot with rice and a tomato salad.

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Ingredients:

1 lb ground Alberta Lamb

1 Tbsp finely chopped garlic

4 tsp. Spice mix

1 Egg

Spice Mix

½ tsp. Cumin

2 Tbsp finely diced dried apricot

¼    tsp. Crushed cloves

2 Tbsp chopped, fresh mint

½    tsp. Cinnamon

½    tsp. Black pepper 

1 Tbsp Grainy mustard

¼    tsp. Cayenne

10 – 12 Cinnamon sticks

½    tsp. Crushed chilis (dried)

Tzatziki Sauce (Herbed Yogurt & Cucumber)

2 cups Plain yogurt

1 English cucumber, shredded or diced

3 cloves garlic, crushed

3 tsp. olive oil

1 Tbsp red wine vinegar

1 Tbsp finely chopped fresh dill

1 tsp. finely chopped fresh mint

Pinch salt

Method:

1. In a mixing bowl, season lamb with garlic and dry herbs and mix well. Mix in apricots, mint, egg and mustard.
2. Form a 3 Tbsp size portion of mixture into a meatball.
3. Insert a cinnamon stick and squeeze the meatball to adhere to the stick. Continue with remaining meat mixture & cinnamon sticks.
4. Bake at 350 F for 10-15 minutes or until cooked thoroughly.
5. Serve with tzatziki or mango chutney.

Yield: 10 to 12 X 2” meatballs or 20 to 24 X 1” meatballs.

Mix all ingredients for Tzatiki Sauce and refrigerate for several hours before serving.

Recipe courtesy of Gail Hall, Edmonton

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Ingredients:

1 lb Ground Lamb

1 Pkg stove top stuffing (your choice of flavor)

Cranberry Sauce

1 cup water

1 cup sugar

3 cups fresh/frozen cranberries

Method:

1. Mix lamb and stove top stuffing together and form meat balls, you can either bake the balls at 350 degrees for 20 minutes or fry them your choice! Cook the lamb balls, and set aside.
2. Cook the cranberry sauce ingredients for 10 minutes, place the Lamb Balls and Cranberry Sauce in a slow cooker to keep warm. And of course Enjoy!

These are great for an appetizer or to bring to a pot luck.

Recipe courtesy of Vanessa Grimmeyer, Sheep Lake Suffolks, Clyde, Alberta

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Ingredients:

1 egg

1 lb. ground lamb

1/2 cup bread crumbs (fresh are best)

1/2 teaspoon crushed thyme 

Salt and pepper 

Cranberry mixture

1 cup cranberry sauce

1/4 cup apple or orange juice

1/4 cup cider or red wine vinegar

2 tablespoons brown sugar

2 teaspoons Dijon mustard

Method:

1. Mix together first five ingredients. Shape into small balls (< 1 inch) and bake on cookie sheet at 350 for 20 - 25 minutes or until no longer pink inside.
2. In saucepan combine all ingredients for the Cranberry Mixture. Cook over medium heat, stirring occasionally, for 10-15 minutes or until it starts to thicken. Add meatballs and simmer for 5 minutes.
3. Serve piping hot with cocktail picks.

A family favourite at the holiday games night, and an often requested appetizer for weddings and seasonal gatherings at Historic Markerville's Fensala Hall. A great make-ahead for the holidays—just reheat gently in the oven—or double the recipe and serve as a main dish with rice and green beans.

Recipe courtesy of Kathleen Raines, Starkroft Rideau Arcotts / Fensala Hall Food Service

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Ingredients:

1-1 1/2 lbs. ground lamb

approx. 3c. leftover mashed potatoes

1 can whole kernel corn, drained.

1 can cream of mushroom soup

dash of Worcestershire sauce

Method:

1. Cook hamburger until done, drain off the grease. Put into bottom of a casserole dish.
2. Spread corn over the meat.
3. Mix soup with half a can of milk, and dash or two of Worcestershire sauce, pour over corn.
4. Spread mashed potatoes over all, and bake in 350 oven until heated through.

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Ingredients:

1 lb ground lamb

½ tsp seasoned salt

4 slices American or Swiss cheese

4 hot dog buns, split

Pickle relish

Prepared mustard

Ketchup

Method:

1. Preheat the broiler.
2. Mix together the meat and seasoned salt. Shape into 4 logs, 6 to 7 inches long.
3. Place on the rack of an unheated broiler pan. Broil 3 or 4 inches from the heat about 10 minutes or until done, turning once.
4. If desired, top with cheese slices.
5. Serve on buns with relish, mustard and ketchup, if desired.

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Ingredients:

3/4 lb Freshly Ground Alberta Lamb

1 4-pound Edam Cheese

1 tablespoon butter, plus 2 tablespoons butter

1 tablespoon vegetable oil

1 cup finely chopped onions

1 medium-sized firm ripe tomato, peeled, seeded and finely hopped, or substitute 1/3 cup chopped, drained canned tomatoes

¼ teaspoon ground hot red pepper

½ teaspoon salt (to taste)

freshly ground black pepper (to taste)

¼ cup soft fresh crumbs made from homemade-type white bread, trimmed of crusts and pulverized in a blender or finely shredded with a fork

6 small pimiento-stuffed olives, drained and finely chopped

1 tablespoon finely chopped sweet gherkin

2 tablespoons seedless raisins

1 egg well beaten

Method:

1. Peel the cheese and cut a 1-inch-thick slice off the top. With a spoon, scoop out the center of the cheese leaving a boat-like shell about ½ inch thick. Hollow the slice from the top in a similar manner to make a lid for the shell.
2. Place the lid and shell in a large pan or bowl, pour in enough cold water to cover them by at least 1 inch, and let them soak for 1 hour. Grate enough of the scooped-out cheese to make 2 cups and set it aside.
3. Brown the meat for a short time.
4. Remove the cheese shell and lid from the water and invert them on paper towels to drain.
5. Pre-heat oven to 350° F.
6. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a round baking dish at least 5 inches deep and just large enough to hold the cheese compactly. (If the dish is too large or shallow, the cheese will collapse and spread when it is baked.)
7. In a heavy 10-inch skillet melt the remaining 2 tablespoons of butter in the vegetable oil over moderate heat. Drop in the onion and stirring frequently, cook for about 5 minutes, until the onions are soft and transparent but not brown. Watch carefully for any sign of burning and adjust heat accordingly.
8. Add the tomato, pepper, salt, and a few grindings of black pepper, and still stirring, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to almost hold its shape in the spoon.
9. With a rubber spatula, transfer the entire contents of the skillet to a deep bowl. Add the meat, grated cheese, bread crumbs, olives, gherkin, and raisins, and toss together gently but thoroughly.
10. Taste for seasoning and adjust, then stir in the beaten egg. spoon the meat mixture into the cheese shell, place the shell in the prepared dish, and top it with the cheese lid.
11. Bake uncovered on the middle shelf of the oven for about 30 minutes or until the top is bubbly and delicately browned, and the meat tender.

Serve the Keshy Yena at once, directly from the baking dish.

This should serve 6-8, but reports say that three hungry island-hoppers could eat the entire serving.

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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:

1 lb ground lean Alberta Lamb

2 tbs coarsely grated onion

2 tbs coarsely chopped flat-leaf parsley

½ tsp finely grated lemon zest

salt and freshly ground pepper to taste

1 small ripe avocado, peeled and pitted

2 tsp fresh lime juice

2 tbs plain non-fat yogurt

4 best-quality whole-grain rolls

1 large tomato, cut into 4 thick slices

½ cup alfalfa sprouts

Method:

1. In a bowl, lightly mix the lamb with the onion, parsley, lemon zest, salt and pepper. Form into 4 patties, each 3 inches across and 1 inch thick.
2. In a separate bowl, mash the avocado with the lime juice and yogurt. Season with salt and pepper to taste.
3. Broil the patties (3 inches from heat source) or pan-fry over medium heat in a non-stick skillet for 5 minutes per side, or until cooked through.
4. Lightly toast the rolls. Place a burger on each roll and top with the avocado mixture, a tomato slice and alfalfa sprouts. Serve immediately.

Note: When sweet onions such as Vidalias and Walla Wallas are in season, a slice adds a real treat.

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Ingredients:

1 1/2 lb. ground lamb (675 g)

1 tsp cayenne pepper (5 ml)

1 tsp ground cumin (5 ml)

1 x small white onion grated

3 tbsp chopped fresh parsley (45 ml)

1 x egg lightly beaten

1 tsp celery salt (5 ml)

1 tsp lemon pepper (5 ml)

4 x pita breads or Mini Hamburger buns

1 cup baby spinach greens (250 ml)

1 container Cherry tomatoes

1/2 cup sliced red onion (125 ml)

Mint Tzatziki sauce (recipe follows)

Vegetable oil for grill

Mint Tzatziki Sauce

2 cups plain whole yoghurt (500 ml)

2 tbsp olive oil (30 ml)

Juice of one lemon

Half an English seedless cucumber peeled grated and squeezed dry

1/4 cup chopped white onion (60 ml)

1 tbsp chopped garlic (15 ml)

1/2 cup chopped fresh mint (125 ml)

Salt and Pepper to taste

Quinoa Salad

1 cup of Quinoa well rinsed and drained

1 ¼ c of water

1 red onion, diced

2 peppers (mixed colors), chopped

1 English cucumber, chopped

2 Roma Tomatoes, seeded and chopped

½ c crumbled sheep feta

3 Tbsp Extra –Virgin Olive Oil

2 Tbsp Lemon juice

1 tsp dry mustard

2 Tbsp balsamic vinegar

2 Tbsp basil, chopped

Salt and Pepper to Taste

Method:

1. Preheat BBQ to 400º Fahrenheit (185º Celsius). 
2. In a medium mixing bowl mix all ingredients and combine thoroughly.  Form into 4 patties, the patties should be 5cm think (2 inches). 
3. Oil grill and place patties over flame. Cook burgers 5 minutes per side keeping the lid closed so heat will not escape. 
4. Warm pita bread on grill for 1 minute. Place lamb burger in pita pocket with spinach, tomato, red onion and drizzle generously with Tzatziki sauce.

For Mint Tzatziki Sauce:

1. Blend yoghurt in a bowl with olive oil and lemon juice. 
2. Add cucumber, onions, garlic, mint, salt and pepper. 
3. Cover and refrigerate for no more than one hour. 
4. Serve with lamb burgers or grilled meats.

For Quinoa Salad:

1. Bring quinoa and water to a boil in a medium sauce pan over medium heat.  Reduce heat and boil gently for 10-15 minutes or until the white germ separates from the seed.  Cover, remove from heat and let stand for 5 minutes.  Remove lid, let cool and fluff with a fork. 
2. In a large bowl, combine onions, tomatoes, cucumbers, and bell peppers.  Stir in cooled Quinoa. 
3. Prepare the vinaigrette: in a small bowl, whisk together olive oil, lemon juice, dried mustard, and the balsamic vinegar.  Add salt and pepper to taste.  Pour over salad and toss to coat. 
4. Sprinkle with Sheep feta and garnish with Chopped basil. 

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Serves 4 to 6

Ingredients:

15g/.5oz butter

2 tablespoons oil

1 finely chopped medium onion

450g/1lb cooked lamb burger (minced lamb)

150ml/ .25 pint rich gravy

2 teaspoons Worcestershire sauce

1 tablespoon chopped parsley

.25 teaspoon dried mixed herbs

salt and freshly ground black pepper.

Topping: 

6 tablespoons double cream

40g/1.5 oz melted butter

2 lightly beaten eggs

900g/2lb boiled and mashed potatoes

75g/3oz grated Cheddar cheese

Method:

Greese a deep 1.75 litre/3 pint ovenproof dish with the butter. Heat the oil in a saucepan. Add the onion and sauté for 5 minutes.

Stir in the lamb, gravy, Worcestershire sauce, parsley, herbs and seasoning to taste. Place in the dish.

Beat the cream, 25g/1oz of the butter and the eggs into the hot mashed potato. Add the cheese, mix to blend and season to taste.

Pipe or spoon the mashed potato on top of the meat mixture and brush with the remaining melted butter.

Bake in a moderately hot oven (200 c, 400F, Gas Mark 6) for 20-25 minutes until puffed and golden brown.

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Ingredients:

2 lbs. ground Alberta Lamb

1 cup fresh white bread crumbs

2 cloves of garlic - minced

1 egg, whisked

1 tsp. chili garlic paste

fresh herbs - chopped

salt & pepper

100 g. bococcini cheese

1 lg. spaghetti squash, steamed

¼ cup butter

basil - julienned

1 ripe tomato - diced

salt & pepper

fresh parmesan cheese - grated

Method:

1. Mix first five ingredients. Form into 4 or 5 portions. Push a piece of cheese into centre of each ground lamb portion. Form into smooth meat balls.
2. Bake in 375°F oven for 20 minutes until cooked through.
3. Toss in pan steamed spaghetti squash with butter, basil, tomato and salt and pepper until incorporated and heated through.
4. Divide squash mixture among plates and top with meatballs. Garnish with more fresh basil and fresh grated parmesan cheese.