Makes about 12 small skewers
1/2 lb lamb shoulder, deboned
1 clove garlic, minced
1/2 cup finely chopped mint leaves
1/4 cup olive or vegetable oil
1/2 tsp salt
1/2 tsp pepper
Slice lamb thinly into 2-inch pieces.
In small bowl, combine garlic, mint, oil, salt and pepper.
Add lamb and marinate for 1 hour.
Remove lamb from marinade and thread onto metal or wooden skewers that you have pre-soaked in water for 1 hour.
Grill over hot fire until just pink inside, about 3 minutes.
I’m Danielle French, founder and owner of South Pond Farms. South Pond was founded in 2008 as a small food delivery business. I would grow food in my garden, make prepared meals and deliver them all over the GTA. Since then, the farm has been slowly restored and converted into a culinary destination, offering special events, weddings, workshops and corporate retreats all set in our restored century barn in the rolling hills of rural Ontario. My vision is to create a connection to the land, the food we grow and prepare in our kitchen to bringing people together.
