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.
About Danielle French
I founded South Pond Farms in 2008. The property is on the Oak Ridges Moraine in the traditional territory of the Anishinaabe Mississauga. South Pond started as a small food delivery business making fresh prepared meals from ingredients in my garden. Together with my family, we restored the barn, the iconic heritage silo and the land to become a destination for authentic culinary experiences, weddings, celebrations, workshops. Inspired from the farm, I also create a line of culinary products and gifts.
In 2021, I was ready to move away from the farm. As much as I loved the land and the country, it was time to let someone else bring their passion to what we had created. My new home is in Peterborough, Ontario where I’m taking some time to write, contemplate next steps, train my dogs, blog about recipes and interesting explorations and unpack!
