Spring Lamb Skewers

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.  Related posts: Lunch in the Woods at South Pond Farms with Danielle French Dye Eggs, Eat Chocolate, Roast a Leg of Canadian Lamb! Sorrel Sweet Pea Soup Danielle French’s Sourdough Bread Danielle French 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 […]