Half the lamb we eat in Alberta is imported but, the superior taste of our local product means demand for it is on the rise. Lamb producers in the province are responding with a strategy to increase yields by 40% over the next 6 years. A recent Edmonton Journal article chronicled what life on Tangled Ridge lamb farm is like this time of year.
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. Supporting and finding the farms of our dreams and cravings – our Soil Mates – was the main focus of my Alberta at Noon column today. I hope you’ll help build this potential treasure trove of “local” by asking your favourite farms, farmer’s markets and wineries to register.
Spread the word, like you’d spread manure and we’ll all watch Soilmate dot com grow into a fabulous and powerful consumer and farmer resource. That will truly be something to help us savour it all.
Read on for the recipe for the delicious lamb roast pictured above.
Chutney Stuffed Lamb Roast
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.
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. Yum!