Pan Smoked Alberta Lamb Loin on a Bed of Baby Greens with Fresh Raspberry Vinaigrette and Roasted Pecan Goat Cheese

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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


  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

Loin Oven/Slow-Cooker Stove Top

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

(403) 948-1522