Half the lamb we eat in Alberta is imported but, the superior taste of our local product means demand for is on the rise. Lamb producers in the province are responding with a strategy to increase yields by 40 percent over the next six years. A recent Edmonton Journal article chronicled what life on Tangled Ridge lamb farm is like this time of year.
Taste Alberta: Local food movement fuels growing support for Tangle Ridge Ranch (with recipes and video).
Here’s a link to my visit to Ewe-nique lamb farm and a whole menu of delicious things to make for Easter, spring and beyond.
These are just two farms out of hundreds that need our support if we are to have a strong and secure local system filled with our dream farms. Read on for the recipe for the delicious lamb roast pictured above.Print
Chutney-Stuffed Alberta lamb
A real crowd pleaser and easy too, this Chutney-Stuffed Alberta Lamb will be a new classic in your repertoire.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 – 6 servings 1x
- Category: dinner
- Method: roasting
- Cuisine: Canadian
2 –3 lb lamb leg roast, deboned and butterflied
(This will serve 4 people – double or triple recipe as needed to feed a larger group)
½ c dried apricots, chopped
¼ c pine nuts
¼ c currants
1 c fruit chutney – divided
(I love Mrs. H.S. Ball’s Original Recipe Chutney but any peach, apricot or cherry one will work)
1 T ginger paste
1 T garlic paste
1 T chili paste
1 T soy sauce
2 T cilantro leaves, chopped
- Preheat oven to 450°F
- Spread the lamb out and pat it dry with a paper towel.
- Combine all the other ingredients in a bowl (only use half the chutney) and then spread them on the roast and roll it up – stuffing bits back in as they escape.
- Tie with a few wraps of twine so it will stay together while roasting.
- Coat the outside of the roast with the remaining chutney and place on a rack in a roasting pan.
- Place in preheated oven and immediately lower the temperature to 350°F and roast until the interior temperature reaches 145°F for rare to medium rare.
- Remove and tent with foil for at least 10 minutes before carving.
- Serve with a cool crisp citrus salad, green vegetable and wild grain and apricot pilaf.
- Pro Tip: If you have any leftovers, chopped the meat, and serve it with yogurt, chutney and fresh cilantro leaves stuffed in a piece of warm Naan or pita.
Keywords: chutney stuffed alberta lamb