Category: Recipes

Prep Time: 30 minutes | Total Time: 3 hours | Serves: 6 to 8

Description:

Ask for a tunnel-boned leg of lamb of at least 5 pounds (2.5 kg). This is a specification SunGold commonly makes as it makes an ideal carving roast and can be stuffed with a variety of pairings.

Always fabulously tender, Sungold Alberta lamb is a flavourful and memorable alternative to the seasonal turkey and beef roasts. Add favourite holiday vegetables such as Brussels Sprouts and little potatoes to roast along side during the last 30 minutes of cooking time.

Ingredients List:

• 5 lb (2.5 kg) SUNGOLD short cut, tunnel boned lamb leg
• lb. (350kg) mildly seasoned lamb or turkey sausage
• 2 stalks, celery, finely sliced
• 1 small onion, finely diced
• 1 crisp apple, cored and chopped
• 2/3 cup (100g) toasted filberts (hazelnuts)
• 1 cup (250 mL) moist fresh bread crumbs
• 1 tsp (5 mL) ground sage
• 1 tsp (5 mL) crushed dried rosemary leaves
• 1 tsp (5 mL) dried thyme leaves
• cup (125 mL) chopped fresh parsley or 1 Tbsp (15 mL) dried
• 1 cup (250 mL) frozen cranberries
• Butchers twine or white utility string

Preparation & Directions:

• Pat any excess moisture from the lamb leg and trim interior of the boned tunnel of any large pieces so there is a smooth round opening. Set aside.
• Remove casing from sausage.
• In a large skillet, over medium heat, brown meat, breaking up large pieces.
• Add celery, onion and apple and cook until meat is cooked no longer pink.
• Meanwhile, in a 300F (150C) oven toast filberts for 5 minutes, watch carefully to avoid burning.
• Cool and rub filberts between 2 paper towels, or in a tea towel to remove skins.
• Pre heat oven to 375F (190C).
• In a food processor whir filberts to chop finely. Add bread crumbs, sage, rosemary, and thyme.
• Whir to combine. Remove to a large mixing bowl.
• Stir in sausage mixture, fresh parsley and cranberries.
• Place roast on a plate so one open end is on the plate.
• Firmly press stuffing mixture into the cavity, the stuffing will be very dense.
• Tie with string once around the whole leg, and twice across the stuffing mixture. Place any remaining stuffing in an ovenproof dish.
• Place roast on a rack, with the stuffing exposed on both sides. Extra stuffing can be baked during the last half of the roasting time.
• Roast for 20 minutes per pound, (35 minutes per kilogram), an inserted thermometer should read 140F (60C).
• Remove roast to a carving platter, cover with foil and let rest for 10 minutes.
• Remove stuffing, keep warm.
• Carve lamb across the grain.

Prep Time: 30 min | Cook Time: 2 hrs until 140F (60C) including resting time | Serves: 6  8 servings

Note: a meat thermometer is a must for this roast

Description:

Ask the butcher to remove the bone whole leaving the leg uncut, with a pocket for stuffing. Or purchase a butterflied, leg bone removed, roast not as neat, but equally good.

A rich stuffing of mushroom, spinach and herbs compliments lamb, a beautiful flavour match, perfect for special occasions.

Ingredients List:

1 2-3 lb (1.5-2kg) boneless lamb leg
Butcher’s string
Parchment paper

Stuffing:

2 TB (25ml) butter
3 cups (750ml) finely chopped fresh mushrooms (mixture of white, crimini, shitake, if desired)
3 shallots, finely chopped
2 tsp (10ml) rosemary leaves, finely chopped
1 pkg 300g frozen spinach well drained, or, 1cup (250ml) cooked spinach
2 eggs, beaten

Preparation & Directions:

Stuffing:

• Pat lamb leg dry and let stand at room temperature for 30 min
• In a large skillet, melt butter and add mushrooms,shallots & rosemary
• Cook, stirring over medium heat until liquid has absorbed and mushrooms brown slightly
• Add cooked spinach
• Stir egg into mushroom mixture, remove from heat to cool
• Mixture should be compact and thick

To Stuff & Roast

Pre heat oven to 350F (180C)

• Working on a clean surface place roast on top of piece of parchment paper at least twice the size of the roast (if butterflied fat side down)
• Fill cavity of leg tightly with stuffing, if butterflied pat well onto cut surface
• Roll butterflied roast with stuffing to form a large football tie loosely with string to secure
• Tightly fold parchment around roast, and tie with string, securing the ends so that the stuffing does not fall out while roasting
• Place on a rack in roasting pan and roast for 1 hr
• Cut string and open top part only of parchment and return roast to oven to brown for approx 20 -30 min
• Check internal temperature often with a meat thermometer
• When internal temp is 140F (60C) remove from oven and let stand for 20 min on a platter
• Meanwhile strain pan juices and reheat
• Remove parchment paper and slice on a platter and serve with pan juices

Serve Sugg: Roasted vegetables, such as, leeks, squash, potatoes, carrots, etc

Prep Time: 15 minutes | Total Time: 4 hours or overnight to marinate | Serves: 4

Description:

Serve with a grated carrot salad, warm Naan and Raita (yogurt, cucumber and garlic dip) for a simple and unique dinner.

Use bamboo skewers for moist, medium rare results, as bamboo does not heat up and cook the meat internally.

Ingredients List:

• 1 lb (500g) 1 inch (2.5 cm) cubed SUNGOLD lamb sirloin or leg
• 1 fresh lime, zested and juiced
• 1 Tbsp (15 mL) Garam Masala, or mild Indian curry paste
• 1 Tbsp (15 mL) canola oil
• 8 soft figs, or dates, or apricots, chopped
• 1 large red or yellow pepper, seeded and cut into 1 inch (2.5 cm) squares

Preparation & Directions:

• In a blender or food processor blend lime zest, lime juice, masala, oil and chopped dried fruit until a smooth, soft paste. If the fruit is very dry, a little water may be required.
• Place meat in a large plastic bag with the paste, seal, and with your hands combine so that the paste covers the lamb cubes completely.
• Place in the refrigerator to marinate at least four hours, or overnight.
• Thread the lamb evenly between 8 skewers, alternating squares of sweet pepper between the marinated lamb cubes.
• Heat a grill pan, or BBQ grill to medium high.
• Cook until browned on all sides, about 8 minutes per skewer.

Prep Time: 15 minutes | Total Time: 40 minutes | Serves: 4 to 6

Description:

This fresh bbq sauce has a bit more acidity which compliment’s the juicy smokiness of barbecued lamb particularly well. Whether you prefer leg steaks, lamb sirloin or chops, grill to desired doneness and serve with baked potatoes, corn and beans for a western feast.

Ingredients List:

• 4 to 6 300g each SUNGOLD lamb leg or sirloin steaks, or 8 large loin chops
• Salt and pepper
• 1 cup (250 mL) home made or canned plain tomato sauce
• 4 cloves garlic, minced
• 2 Tbsp (30 mL) molasses
• 2 tsp (10 mL) chilli powder
• 2 tsp (10 mL) cumin
• 2 tsp (10 mL) Dijon mustard
• 2 tsp (10 mL) canola oil
• tsp (2 mL) ground chipotle pepper, or red pepper flakes

Preparation & Directions:

• Season lamb with salt and pepper and let rest while preparing the bbq sauce.
• In a mixing bowl whisk tomato sauce, garlic, molasses, chilli, cumin, Dijon, oil and chipotle.
• Set aside 1/3 of the sauce to serve with steaks once cooked. This will prevent any cross contamination between the basting sauce and the steaks as they cook.
• Over a medium high barbecue flame or grill pan cook steaks for 3 minutes on one side.
• Turn and baste sauce on the cooked side, grill for 2 to 3 minutes, turn, and baste.
• Continue turning steaks and basting lightly for 2 to 3 minutes, just until sauce begins to char and steak reach desired doneness, about 5 minutes per side for medium rare.
• Remove from heat, and allow to rest a few minutes before serving.
• Serve with warmed reserved sauce.

Prep Time: 30 minutes | Total Time: 2 hours | Serves: 6 to 8

Description:

Straight up roasted lamb leg, cooked to medium rare with garlic and herbs is beautifully presented at the table, ready to carve. Serve with your favourite roasted vegetables and Brown Butter Rice spiked with dried apricots and toasted pecans.

Ingredients List:

• 6-7 lb (3 kg) SUNGOLD short cut semi boneless lamb leg
• 1 head garlic, broken into cloves and cut into thin slivers
•  cup (50 mL) olive oil
• Coarse salt and fresh grated pepper
• 4 each sprigs of fresh rosemary, thyme, sage, savoury
• Butchers twine or white utility string
• Aluminum foil

Brown Butter Rice with Apricots and Pecans

• 2 cups (500 mL) cooked brown rice
• 1/3 cup (75 mL) butter
• 3 4 shallots, thinly sliced
• 2 stalk celery, thinly sliced
• 1 cup (250 mL) pecan halves, toasted
• cup (125 mL) dried apricots, quartered
• 1 tsp (5 mL) dried or fresh thyme leaves
• tsp (2 mL) ground white pepper or fresh ground black pepper

Preparation & Directions:

• Preheat oven to 350F (180C).
• With a small sharp knife, make incisions of various depth into the muscle of the leg and insert a sliver of garlic. Continue until all garlic slivers have been inserted approximately 20 or 30.
• Rub leg with oil, salt and pepper.
• Lay sprigs of fresh herbs evenly around the lamb leg. Tie down to secure with string.
• Place on a roasting rack in a shallow pan and roast for 1 hour.
• Cover roast with foil and continue roasting until inserted meat thermometer reaches 140F (60C) for medium rare.
• Keep roast covered and allow to rest for 15 minutes.
• Carve across the grain, downwards toward the bone, to serve.

Brown Butter Rice with Apricots and Pecans

• Prepare brown rice according to directions. This can be done ahead and refrigerated.
• In a deep large saucepan on medium LOW heat, slowly melt butter until it begins to foam. Allow butter to bubble, watch the heat so the butter does not burn, but browns slowly. The butter will separate into a golden clear liquid and darker milk solids.
• Strain solids and return butter liquid to pan.
• Add shallots and celery, and cook just until translucent and hot.
• Stir in apricots, toasted pecans, thyme and pepper.
• Cover and keep warm for 30 minutes before serving, to allow flavours to develop.