Grilled Lamb Skewers With Strawberry Maple Chive Glaze

A recipe from Foodland Ontario

Serves 6 to 8

Lamb and Marinade:

  • 1 boneless leg of lamb, about 5 pounds
  • 1/4 cup vegetable oil
  • 1/4 cup minced fresh Ontario chives
  • 1 tablespoon grated fresh lemon rind
  • 2 tablespoons each: fresh lemon juice and Ontario maple syrup
  • 4 cloves Ontario garlic, minced
  • ½ teaspoon each: coarse sea salt and pepper

Strawberry Maple Chive Glaze:

  • 1 tablespoon vegetable oil
  • 1 Ontario shallot, minced
  • 2 cloves Ontario garlic, minced
  • ½ teaspoon each: salt and pepper
  • 3 cups halved Ontario strawberries
  • 2 teaspoons grated fresh lemon rind
  • 1/4 cup Ontario maple syrup
  • 2 tablespoons each: fresh lemon juice and balsamic vinegar
  • 1/4 cup minced fresh Ontario chives

1. Trim fat from lamb; cut into 2-inch cubes. In bowl, whisk together oil, chives, lemon rind and juice, maple syrup, garlic, salt and pepper. Pour into resealable plastic bag. Add lamb cubes; seal bag and turn to coat. Refrigerate and marinate for 2 hours.

2. Glaze: In saucepan, heat oil over medium heat, add shallots, garlic, salt and pepper; sauté until softened, about 3 minutes. Add strawberries, lemon rind, maple syrup and lemon juice. Using potato masher, mash berries to bring out juices. Bring to boil; reduce heat, simmer, stirring occasionally, to combine flavours, about 10 minutes.

3. Stir in vinegar; cook until thickened and syrupy, about 5 minutes. Remove from heat; stir in chives. Set aside 3/4 cup of mixture to use as a dipping sauce.

4. Thread lamb cubes onto skewers. Place on greased grill over medium-high heat. Brush with strawberry glaze and grill until medium-rare, about 20 minutes. Turn and baste skewers occasionally with strawberry glaze. Serve skewers with reserved glaze as a dipping sauce.

Variation: substitute Ontario pork tenderloin for the lamb if desired. Cook until just pink.

Garlic Scape Dip

Makes 1 1/4 cups

Recipe from Silver Spring Farm. For more recipes go to

Call the Silver Spring Farm Garlic Hotline for scapes availability (613) 569-8993 ext 409

  • ½ cup each: regular or light sour cream and mayonnaise
  • 1 ½ tablespoons finely chopped fresh dill (1 teaspoon dried)
  • 2 to 3 garlic scapes, finely chopped, or 1 minced clove of garlic
  • 1 tablespoon white vinegar

Mix all ingredients together. Thin with a bit of milk if too thick. Serve with bitesize pieces of fresh vegetables.

Variation: replace up to half of the mayonnaise and sour cream with plain yogurt for a lighter version of this dip.

Strawberry Oat Quick Bread

Makes 1 loaf (15 slices)

A recipe from Foodland Ontario

  • 2 ½ cups halved Ontario strawberries, about 1 pound
  • 1 cup granulated sugar
  • 3/4 cup buttermilk
  • 2 tablespoons fresh lemon juice
  • 3 Ontario eggs
  • 1 teaspoon vanilla
  • 2 ½ cups all-purpose flour
  • 1 cup rolled oats
  • 1 tablespoon grated fresh lemon rind
  • 1 teaspoon each: baking powder and baking soda
  • ½ teaspoon salt
  • Icing sugar

1. Lightly butter and flour a 9 x 5-inch loaf pan.

2. In food processor, pulse 2 cups of the strawberries until slightly chunky and jam-like in consistency. Add sugar, buttermilk, lemon juice, eggs and vanilla; process until smooth.

3. In large bowl, whisk together flour, oats, lemon rind, baking powder, baking soda and salt. Make a well in the centre of dry ingredients. Add strawberry mixture, folding to combine just until no specks of flour remain, about 3 minutes. Do not overwork the mixture.

4. Finely chop remaining strawberries; fold into batter. Spread into prepared pan, smoothing top.

5. Bake in preheated 350F oven for 1 hour or until tester inserted in centre comes out clean. Transfer to rack; let cool for 30 minutes.

6. Run knife around inside of pan to loosen; invert loaf into hands. Place right side up on rack and cool completely. Dust with icing sugar before serving.

Make Ahead: Wrap in plastic wrap and store at room temperature for up to 3 days or overwrap and freeze for up to 1 month.

Serving Suggestion: Use slices of this Strawberry Oat Quick Bread as a base for strawberry shortcake. Top with ice cream or sweetened whipped cream and sliced strawberries.