The best thing about coming home again is seeing my family and my friends. This weekend I had the best time visiting my wonderful friend and her husband. She lives in a small town in Ontario, just North (well maybe not just north, but close enough) of Toronto, called Orangeville, surrounded by rolling hills and the Hockley valley. All that open space reminds me of just how big and beautiful Canada is and how sometimes I miss it more than I think.
I think it is one of my favourite places in Ontario, it brings back lots of memories of my horsey days and all the good times we had.
We spent most of the morning in the charming town of Orangeville, we went to the summer weekend farmer’s market and I was glad to discover that more and more people are finding it very important to take control of what they eat and how it is grown. With all the fresh vegetables, the cheese, the baked goods and needless to say all the handmade craft stands, I found it so hard to leave.
Saturday was also National Aboriginal day, a day to celebrate the unique heritage, diverse cultures and outstanding achievements of First Nations, Inuit and Métis peoples in Canada where it was also well celebrated at the farmer’s market.
After our tour of the town I was off to meet new people and I would like to say new friends. In that part of the country “neighbours” is a big word, a 15 minute drive to visit neighbours is not uncommon.
What better way to get to know people than to share a delicious meal and some good wine? I have the perfect dish, lamb kabobs, perfect on the barbecue or on an indoor grill. They are so tasty and so easy to put together, they would even be good as an appetizer. So get that barbecue fired up and let’s start grilling.
So thank you my dear friends and family, all of you who have made or are making my Canadian homecoming, simply amazing. Buon Appetito!
- 8 ounces lamb 230 grams, I purchased 1 chop which made 4 skewers
- 1/4 - 1/2 teaspoon salt 1- 1 1/2 grams
- 2 tablespoons olive oil 26 grams
- 2 tablespoons parmesan cheese 10 grams
- black pepper to taste
Remove fat and bone from lamb and cut into small 1/2 inch cubes, place on wooden skewers, place on grill and sprinkle with salt, grill over medium to high heat until cooked medium rare (about 10 - 15 minutes), remove from grill and drizzle with olive oil then sprinkle with black pepper and parmesan cheese, serve immediately, Enjoy!