Farm & Dairy

Savoury Feta & Scallion Scones

Savoury feta & scallion scones

  • 2.5 - 3 cups organic all-purpose flour
  • 1 tbsp + 1 tsp baking powder
  • 1 tsp salt
  • 150 grams milkhouse feta
  • 115 grams/4 oz cream cheese, softened
  • 4 scallions, chopped
  • 1 cup whole milk or cream
  • 1 large egg
  • For the egg glaze (optional), beat together 1 egg + 2 tbsp milk or cream.

Heat oven to 400 F.

Combine 2.5 cups flour, baking powder & salt in large bowl. 

Add cheeses & scallions. Toss until combined.

Beat milk (or cream) with egg. fold into dry ingredients until a soft dough forms. Add more flour if needed. 

On floured surface gently pat dough into a 1” thick circle. 

Cut into 8-12 wedges & place on parchment lined tray. Brush with egg glaze if using. 

Bake 20-25 minutes until golden. Cut into wedges & enjoy!

"Oxtail" Stew made with Lamb Bones


3lbs lamb bones
1.5 tsp salt
1 tsp black pepper
3 tbsp curry powder
2 cloves garlic
2 tbsp olive oil
2 medium onions, sliced
1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
1 tbsp hot pepper sauce
2 tbsp ketchup
1 tsp Wocestershire sauce
3 cups water
1 Can (190z)  pinto or lima beans, drain and set aside liquid


1. Season lamb bones with salt, black pepper, 2 tbsp curry powder and garlic.

2. Place sliced onions on top, cover and place in refrigerator overnight or for at least for 2 hours before cooking.

3. While heating oil in heavy saucepan remove onions from top of meat. Add oxtail to the sauce pan and sear to seal in juice.

4. Add 1 cup of water, thyme and onion, mix. Stir in hot pepper sauce, ketchup and worcestershire sauce; cook for 5 minutes.

5. Add remaining curry powder, stir. Add 2 cups of water (enough water to just cover meat); cover and simmer until meat is tender and falling off the bone (about 3-4 hours).

7. Add beans (with half their liquid) to the cooked meat and stir.

8. Raise heat and bring to a rapid boil until gravy thickens, stirring at intervals so that no sticking or burning occurs. Remove from heat. Carefully remove all bones.

Serve with steamed white rice and a mixed green salad

Pesto Lamb Chops

For 4 chops, shoulder or loin:

Mix together a few tablespoons each of your favourite pesto (basil, cilantro, or arugula are all nice) and plain yogurt. Marinate chops for a few minutes or up to a few hours in the fridge. Grill or broil to your preferred doneness. Yum!

Roasted Red Pepper & Feta Mashed Potatoes

1 pound potatoes, peeled & quartered

2 cloves garlic

1 tbsp butter

1/4 cup plain yogurt

2 roasted red peppers, diced

1/4 cup Milkhouse feta, crumbled

1 tbsp fresh oregano chopped or 1/2 tsp dried oregano

1 tbsp lemon juice

salt and pepper to taste


Boil the potatoes and garlic in enough water to cover until potatoes are fork tender. Drain and mash. Mix in remaining ingredients and season with salt and pepper. Serves 4. 

Lamb Meatballs with Barberries, Yogurt & Herbs

From Jerusalem,  A Cookbook   Yotam Ottanghi and Sami Tamimi, Random House (Appetite) 2012


Serves 6, makes about thirty meatballs

750 g ground lamb

2 medium onions, finely chopped

20 g flat-leaf parsley, finely chopped

3 cloves garlic, crushed

3/4 tsp ground allspice

3/4 tsp ground cinnamon

6 tbsp barberries (or substitute dried cranberries)

1 large egg

100 ml sunflower oil

700 g shallots, peeled

200 ml white wine

500 ml chicken stock 

2 bay leaves

2 thyme sprigs

2 tsp sugar

150 g dried figs

Scant 1 cup Greek yogurt

3 tbsp mixed mint, cilantro, dill and tarragon coarsely torn

Salt and pepper, freshly ground


Place the lamb, onions, parsley, garlic, allspice, cinnamon, barberries, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl.  Mix with your hands, then roll into balls about the size of golf balls.

Heat one third of the oil over medium heat in a large, heavy-bottomed pot for which you have a tight fitting lid.  Put in a few meatballs at a time and cook and turn them around for a few minutes until they colour all over.  Remove from the pot and set aside.  Cook the remaining meatballs the same way.

Wipe the pot clean and add the remaining oil.  Add the shallots and cook them over medium heat for 10 minutes, stirring frequently, until golden brown. Add the wine, leave to bubble for a moment or two, then add the stock, bay leaves, thyme, sugar, and some salt and pepper.  Arrange the figs and meatballs among and on top of the shallots; the meatballs need to be almost covered in the liquid.  Bring to a boil, cover with the lid, decrease the heat to very low, and leave to simmer for 30 minutes.  Remove the lid and simmer for about another hour, until the sauce has reduced and intensified in flavour.  Taste and add salt and pepper, if needed.

Transfer to a large, deep serving dish.  Whisk the yogurt, pour on top, and scatter with herbs.

Roasted Red Pepper & Feta Dip

This dip is so easy you don't even need a recipe. Amounts are flexible depending on your taste and how much you have on hand!

150 g Milkhouse feta

3-4 roasted red peppers

1 clove garlic


No chopping necessary! A quick spin thru a food processor or blender and you're ready to serve. Also makes a great spread for pitas or wraps!

Homemade Lamb Stock

Thanks to our friend Anne for sharing her easy homemade lamb stock!


In a slow cooker add:

2 bay leaves

1 large onion, roughly chopped

2 carrots, roughly chopped

3 sprigs fresh thyme

1 Tbsp peppercorns

4 cloves garlic

1/2 cup dry white wine


Cook on low for 12+ hours. Strain & use! 


Rogan Josh

Winter on the farm means lots of warm, hearty meals. A twist on the traditional dish this recipe uses cubed lamb, lots of spice and coconut milk for added creaminess. 


1/2 teaspoon each ground cardamom & ground cloves

3/4 teaspoon powdered ginger

2 tablespoons sweet paprika

2 teaspoons each chili powder, ground cinnamon & salt

4 teaspoons each ground cumin & ground coriander

1/2 tablespoon ground cayenne pepper

2 pounds lamb (stew meat, shoulder, or leg), cut into 1-inch cubes

1 tablespoon olive oil

2 medium onions, chopped

1 cup coconut milk (or plain yogurt)

1 1/4 cups water or (chicken stock)


In a small bowl mix spices together. Sprinkle the meat generously with salt and pepper, tossing with your hands to coat.

In a large skillet heat the oil and brown lamb on all sides. Add onions and cook until softened. Add spice mix and stir until fragrant, about 30 seconds.

Pour the coconut milk and water into the pot. Mix well, turn the heat to high, and bring to a boil. Cover and reduce heat to a simmer, allowing the meat to braise in the coconut milk for 1-2 hours. Alternatively cook in a slow cooker on low for 7 hours.

Greek Lamb Chops

Special thanks to our friends Peggy & Tom for passing this recipe along!


2 Tbsp olive oil

4 lamb shoulder chops or loin chops

Salt & pepper to taste

1 cup organic chicken stock (optional: replace half the stock with white wine)

Juice of half a lemon

1 tsp lemon zest

1/2 tsp cumin

1 tsp each dried oregano & dried mint (or 1 Tbsp each if using fresh herbs)

3 cloves garlic, minced


Preheat oven to 350 degrees. Season lamb with salt & pepper. In skillet heat olive oil & brown chops on all sides. Place in 9"x13" casserole. 

Combine remaining ingredients and pour over chops. Bake 75-90 minutes or until tender. 






Flank Steak Sandwiches

Broiled in the oven, our Milkhouse Tomme takes on a whole new flavour. We like to use leftover beef tenderloin from the night before for a quick and easy meal. These tasty baguettes are equally suitable as a main course or appetizers! 


1 baguette

Chipotle mayo (mix plain mayonnaise with chipotle chili powder to taste)

Red onion, sliced and caramelized

Flank steak or beef tenderloin, cooked medium-rare and sliced thin

Milkhouse tomme, sliced


For a main course, slice the baguette in half lengthwise or for appetizers slice into rounds. 

Layer baguette, chipotle mayo, flank steak, caramelized onions & tomme. Broil until warmed and cheese turns golden brown. Enjoy!

Homemade Pizza Dough

Everyone needs a go-to recipe for homemade pizza dough. A great way to use up some leftover meat, a lone piece of fruit, and of course - cheese! If you have time start the dough in the morning, knead at lunch time, and cook for dinner. 

1 cup warm water

1 tbps dry active yeast

2 tbsp honey

3 1/2 cups flour

1/2 cup olive oil

1/2 tsp salt


Mix water, yeast and honey in the bowl of an electric mixer and let sit for 5 minutes. Note: this can easily be made without a mixer - you'll just be doing the kneading by hand!

Add flour, oil and salt and knead 10 minutes. Cover and sit in a warm place and let rise for a few hours. Re-knead another 5-10 minutes. Let rise again for a few hours. 

Divide dough in half for two large pizzas. Roll out onto a pizza pan or stone. Top with a small amount of sauce, grated cheese and your favourite toppings. 


Some of our favourite combinations include:

-pear, spicy calabrese, Milkhouse feta

-spinach, apple, proscuitto

-Milkhouse lamb sausage, Milkhouse feta, peach

-grated Milkhouse Tomme, kalamata olives, caramelized onions


Milkhouse Tartiflette

A great way to cook with Tomme. Easily a meal in itself or alongside other favourites at your next dinner party! 


6 medium red potatoes

2 large red onions

2-4 cloves garlic

1/2 pound bacon, pancetta

dash Sherry or white wine (optional)

100 - 150g Milkhouse Tomme, cubed

1 tbsp butter

4 tbsp flour

2 cup milk

1 cup 18% cream

salt and pepper to taste


Preheat oven to 350F. Slice potatoes - live on the wild side and leave the skins on! Boil until al dente. Drain, set aside.

Slice onions lengthwise, root to tip, and fry with chopped garlic and a dash of olive oil over medium heat until soft.

Roughly chop bacon and add to pan with onions & garlic. Add a dash of sherry. Simmer until bacon is cooked and onions are caramelized. 

Layer half the potatoes in a glass baking dish. Sprinkle half of the bacon & onion mixture over potatoes. Repeat both layers. Sprinkle cubed tomme on top.

In small sauce pan heat butter over medium heat. Add flour, mix, and then add milk and cream. Cook until creamy. Salt and pepper to taste. Pour over potatoes.

Bake on middle rack uncovered 25 minutes until cheese is slightly golden. Serves 4-6. 

Moroccan Lamb Tagine

Our friends Henry & Lynda served up this delicious tagine one Easter. From Canadian Living's Cooking Lessons.


3 lb boneless lamb shoulder (or 3 lb lamb stew)

2 tsp ground cumin

1 1/2 tsp cinnamon

1 tsp each salt and ground ginger

1/2 tsp each tumeric and pepper

2 cups chicken broth

1 tsp saffron threads

1/4 cup slivered almonds

3 tbsp vegetable oil

2 onions, chopped

3 cloves garlic, minced

4 carrots, diagonally sliced

1 cup sliced dried apricots

1/2 cup golden raisins

1 tbsp liquid honey

1 tbsp chopped fresh mint


If using lamb shoulder, trim fat and cut into 1 1/2" cubes. In large bowl combine cumin, cinnamon, salt, ginger, tumeric, and pepper. Remove 1 tbsp spice mixture and set aside. Add lamb to bowl and toss to coat. Set aside. 

In saucepan, heat broth until hot. Add saffron; steep 10 minutes. 

Meanwhile, in shallow Dutch oven, toast almonds over medium heat until fragrant and golden, about 2 minutes. Remove from pan and set aside. 

Add 1 tbsp of the oil to Dutch oven; heat over medium-high heat. Brown lamb, in batches and adding up to 1 tbsp more oil as necessary. Transfer to plate. Drain off any fat. 

Add remaining oil to pan; cook onions, garlic and reserved spice mixture over medium heat, stirring occasionally, until garlic is golden, about 5 minutes. 

Return lamb and any juices to pan. Add broth mixture and bring to boil. Reduce heat to low; cover and simmer, stirring occasionally, until lamb is just tender, about 1 hour. 

Add carrots, apricots, raisins and honey; cover and simmer, stirring occasionally, until carrots are tender, about 30 minutes. 

Uncover and boil over medium heat until as thick as gravy, about 5 minutes. Sprinkle with almonds and mint. 


Makes 8 servings. 

Mr. Olliffe's Leg of Lamb

Perk up your holiday meal with a butterflied leg of lamb. Serve alongside Roasted Butternut & Carrot Salad. Thanks goes out to Laura Robin of the Ottawa Citizen for sharing this recipe. 

6-6 1/2 pounds (2.75-3 kg) leg of lamb, bone removed (butterflied)

3 cups (750 mL) olive oil

1/4 cup (50 mL) white wine vinegar

1/4 cup (50 mL) paprika

1 tsp (5 mL)  salt

1 tsp (5 mL) pepper

1/4 cup (50 mL) garlic, chopped

1/2 cup (125 mL) freshly squeezed lemon juice

1 tsp (5 mL) rosemary

1 tsp (5 mL) chopped parsley

1 tsp (5 mL) curry powder

1/2 tsp teaspoon (2 mL) ground cumin


Trim lamb of all fat and gristle.

Mix all other ingredients together.

Marinate lamb for 3 days in refrigerator.

Barbecue (preferably) or broil lamb for about 10-15 minutes a side, until nicely browned on the outside, but still pink and juicy inside. Let stand for 5-10 minutes, then slice thinly to serve.

Garnish with fresh rosemary, if desired. Serves 6-8.

New Year's Lamb Meatballs

We made these meatballs for a New Year's Eve party and they were such a hit they've become a tradition as we ring in the New Year! 


1 tbsp unsalted butter

5 shallots, minced

2 lb minced lamb

1 c. fresh bread crumbs

1/4 c. chopped fresh parsley

1 egg, lightly beaten

2 tbsp lemon zest

1/2 tsp dried marjoram

salt and freshly ground black pepper to taste

1/2 c. unsalted butter

1 tbsp olive oil

2 1/2 tbsp tomato sauce

1/4 c. wine

1 small garlic clove, minced

1 dash ground cinnamon


Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.


Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.


Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.


Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish.

The Hungry Planet's Famous Lamb Burgers

Makes: 4 large patties

1 lb (450 g) ground local lamb

1 large egg

1 tsp (5 mL) salt

2 tsp (10 mL) minced local garlic

2 tbsp (25 mL) chopped Italian parsley

2 tbsp (25 mL) chopped fresh mint

2 tbsp (25 mL) chopped garlic chives

4 crusty rolls

Herbed feta, lemon-garlic mayonnaise and fresh tomato relish (recipes below)

1. Mix all the ingredients thoroughly and shape into 4 or 5 patties.

2. Chill until ready to grill.

3. Grill on gas or charcoal until interior temperature is 71 C (160 F).

4. Serve on a crusty roll with lemon-garlic mayo spread on the bottom half of the bun and herbed feta and fresh tomato relish on top of the patty.


Herbed Feta

Makes: about 3/4 cup (175 mL)

1 tbsp (15 mL) chopped Italian parsley

½ cup (125 mL) Clarmell on the Rideau soft chèvre

¼ cup (50 mL) crumbled Milkhouse Farm and Dairy feta

1 tsp (5 mL) dried Greek oregano

1. Combine all ingredients and set aside.


Lemon-Garlic Mayo

Makes: about 1 cup (250 mL)

2 tsp (10 mL) minced local garlic

Zest of 2 lemons

2 tbsp (25 mL) fresh lemon juice

2 tbsp (25 mL) chopped Italian parsley

1 cup (250 mL) mayonnaise

1. Stir minced garlic, lemon zest and juice and parsley into the mayonnaise.

2. Refrigerate until ready to use.


Fresh Tomato Relish

Makes: about 1 cup (250 mL)

1 cup (250 mL) chopped fresh tomatoes

1 tbsp (15 mL) Kricklewood Farm sunflower oil

Pinch of salt

½ tsp (2 mL) dried Greek oregano or 1 tsp (5 mL) chopped fresh oregano

1. Combine all ingredients and set aside.

Roasted Beets with Milkhouse Feta

For our wedding on the farm we served up a 100% local meal which included this salad. Its become a staple here in the fall and winter months. 

5 or 6 large rainbow beets
1 large yellow onion
1/4 c. or 150 g. Milkhouse Feta, crumbled
1/4 c. grainy mustard
2 tbsp balsamic vinegar
Salt & freshly ground black pepper (to taste)

Peel and quarter beets (alternatively, leave the skins on - they are edible!) and roast at 375 until tender, about 40 - 50 minutes.

Thinly slice the onions and caramelize on medium heat until they begin to brown. In a large bowl combine feta, mustard, vinegar, salt and pepper. Add onions and beets - toss and serve.

Milkhouse Lamb Sausage & Swiss Chard Penne

Our favourite way to cook swiss chard ever since our first CSA subscription in our pre-farming, university-student days.

13 oz (375 g) whole-wheat penne
2 tbsp (25 mL) olive oil, divided
1 lb (450 g) lamb sausage, removed from casings
1 bunch (about 1 lb/450 g) rainbow Swiss chard, cleaned, stems and leaves separated and chopped
1 jar artichoke hearts
3 garlic cloves, minced
Coarse salt and black pepper
1/3 cup (75 mL) sun-dried tomatoes, thinly sliced
1 tbsp (15 mL) tomato paste
¾ cup (175 mL) grated Parmesan cheese, plus more for serving
1/3 cup (75 mL) chopped fresh basil leaves
¼ tsp (1 mL) red pepper flakes (optional)

Set a large pot of salted water to boil for pasta. Meanwhile, in a large skillet, heat 1 tbsp oil over medium, add sausage and cook, stirring and breaking sausage into pieces, until cooked through and lightly browned, 10 to 12 minutes.

Add remaining oil, chard stems, artichoke hearts, and garlic; season with salt and pepper. Cook until chard stems soften slightly, 3 to 5 minutes. Add chard leaves and cook, stirring, until wilted, 3 to 5 minutes. Remove from heat.

Add pasta to boiling water; cook until 2 minutes short of al dente. Add sun-dried tomatoes to pot and cook another 2 minutes. Reserve 1 cup pasta water and drain pasta; return pasta to pot.

Pour half of reserved pasta water into a small bowl. Add tomato paste and whisk to combine. Add tomato paste mixture, sausage mixture, Parmesan, basil and red pepper flakes (if using) to pasta in pot. Toss to combine, adding more reserved pasta water if desired. Season with more salt and pepper.