Entree: Canada – Canadian Prairies (Alberta) – Alberta Lamb Roast

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 25 min

Additional 15 min

Total 3 hrs

Ingredients

- 1 bone-in leg of lamb, approx. 4.5 lb (2.0 kg)
- 3 tbsp (45 ml) canola oil
- 6 cloves garlic, minced
- 2 tbsp (8 g) fresh rosemary, chopped
- 2 tbsp (6 g) fresh thyme leaves, chopped
- 1 tbsp (2 g) fresh prairie sage, chopped (or 1 tsp / 1 g dried sage)
- 2 tsp (10 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) Dijon mustard
- 1 tsp (5 ml) lemon juice or red wine vinegar
- 1.5 lb (680 g) carrots, peeled and halved lengthwise
- 1 lb (450 g) parsnips, peeled and halved lengthwise
- 1.5 lb (680 g) baby red potatoes, halved
- 1 lb (450 g) rutabaga (swede), peeled and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) shallots, peeled
- 2 tbsp (30 ml) olive oil (for vegetables)
- 1 tsp (2 g) crushed juniper berries (optional; adds a prairie gamey note)
- Salt and pepper for vegetables (about 1 tsp / 5 g salt and 1/2 tsp / 1 g pepper)
- 1 cup (240 ml) dry red wine (optional) or extra stock
- 2 cups (480 ml) lamb or beef stock
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) red wine vinegar or lemon juice (for finishing gravy)
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

Short Description:
A slow-roasted Alberta leg of lamb rubbed with local herbs and garlic, roasted with seasonal prairie root vegetables and finished with a pan gravy. Designed as a complete main-course meal to serve six.

Regional Notes:
This Prairie version highlights Alberta lamb—known for its grass-fed, robust flavor—and uses common local ingredients such as canola oil and root vegetables (rutabaga, carrots, parsnips). The dish is slow-roasted to keep the meat tender and flavoured with fresh rosemary, thyme and optional prairie sage, distinguishing it from faster, high-heat Mediterranean roasts.

1. Remove the leg of lamb from the refrigerator 30–60 minutes before cooking to come toward room temperature. Preheat the oven to 300°F (150°C). Pat the lamb dry with paper towels and, if irregularly shaped, truss lightly with kitchen twine for even cooking.
2. In a small bowl combine canola oil, minced garlic, chopped rosemary, chopped thyme, chopped sage, coarse salt, black pepper, Dijon mustard, and lemon juice to form a herb paste. Rub the paste all over the lamb, pressing it into any crevices.
3. Heat a large oven-safe skillet or heavy roasting pan over high heat. Sear the lamb on all sides, 2–3 minutes per side, until well browned. Transfer the lamb to a rack set in the roasting pan (reserve the skillet drippings in the pan).
4. In a large bowl toss the carrots, parsnips, potatoes, rutabaga, and shallots with olive oil, crushed juniper (if using), and the vegetable salt and pepper. Arrange the vegetables in an even layer around (not crowding) the lamb in the roasting pan.
5. Insert an instant-read or probe thermometer into the thickest part of the meat without touching bone. Roast at 300°F (150°C) until the internal temperature reads about 115–120°F (46–49°C) for medium-rare before the final sear; this usually takes about 90–120 minutes depending on shape and oven. The vegetables will cook alongside the lamb during this time.
6. Increase the oven temperature to 425°F (220°C) and continue roasting until the lamb reaches your desired doneness: 125–130°F (52–54°C) for medium-rare, or 135–140°F (57–60°C) for medium. This high-heat finish will brown the exterior and take about 15–25 minutes. Vegetables should be tender and caramelized at this point; if they need extra time, remove the lamb when the temperature is reached and roast vegetables a few minutes longer.
7. Remove the lamb to a cutting board, tent loosely with foil, and let rest for 15–20 minutes (carryover will raise the temperature a few degrees). If needed, keep vegetables warm in a low oven (200°F / 95°C).
8. While the lamb rests, make the pan gravy. Place the roasting pan over medium heat on the stove (or transfer drippings to a skillet). Skim off excess fat, leaving about 2 tbsp (30 ml) of fat and browned bits. Add the red wine (or 1/2 cup / 120 ml extra stock if not using wine) and scrape the pan to loosen browned bits, simmer until reduced by half (2–4 minutes).
9. Add the lamb or beef stock and simmer until the sauce reduces and thickens slightly, about 5–8 minutes. Strain if desired, then whisk in the butter and 1 tbsp (15 ml) red wine vinegar or lemon juice. Taste and adjust seasoning with salt and pepper.
10. Carve the lamb against the grain into slices. Arrange roasted root vegetables on a platter, place lamb slices atop or alongside, spoon pan gravy over the meat and vegetables, and garnish with chopped parsley. Serve immediately.