Boneless Leg of Alberta Lamb Rolled with Fresh Herbs and Lemon

Ingredients:

1 leg of Alberta Lamb

½ cup fresh white bread crumbs

1 cup chopped flat leaf parsley

½ cup other chopped fresh herbs: chives, thyme, basil

3 lemons, zest and juice

2 cloves garlic, minced

1 shallot

¼ red onion, minced

1 tbsp Dijon mustard

olive oil

salt & pepper to taste

Topping:

1 whole lemon

olive oil

salt & pepper

Method:

1. One day ahead mix, mayonnaise, saffron and chilli paste and place in a re-sealable bag and place in refrigerator.
2. Rub boneless lamb with olive oil, ground spices and season with salt. Place on preheated grill and cook until medium-rare. Cover and keep warm.
3. Spread mayonnaise on a split ¼ of baguette. Place leaf lettuce, then sliced boneless Alberta lamb on baguette followed by: Tomato, roasted pepper and onion slices.
4. Garnish with additional saffron mayo.

Recipe courtesy of Chef Darren Nixon