Lamb Meatballs

OK. I must give credit to our friend, Candace Turney ( I think her sister had something to do with it. I made them as apps. I made a variation of the tomatoe sauce for dipping and also had a yogurt sauce. They were good weren't they

4 lbs of your ground lamb2 or 3 eggs (depending upon the size)½ c oatmeal6 cloves garlic1 Tbsp ground cumin2 tsp cinnamon1 tsp ground coriander½ tsp hot pepper flakes½ c currents½ c toasted pine nuts10 -12 scallions finely chopped1 c. parsley finely choppedSalt to taste
We mixed the oatmeal with the eggs and let it soak for a bit before mixing in everything else for the meatballs.
The sauce was 2 large cans of tomatoes6 cloves garlic3 lg onions finely chopped1 cup red wine
Sauteed the onions & garlic in some olive oil then added the tomatoes & wine.
The meatballs cooked in the sauce. Towards the end we added 1 c. of spicy green olives________________________________________

Spring

We haven't shed our coats yet (as it should be) but we see signs of spring everywhere. From the lambs, to our pastures bursting with strong healthy grass and clover (also know as "legumes" to the livestock farmer.) Mother Nature sure knew timing for all the mothers and their young. The babes hit the ground at a time when the forage is full of protein and fiber, right for the demands of the moms raising their young ones. Maybe I'll soon test my capabilites with video clips...you cannot imagine the level of cute when the lambs all huddle. Charging thru the pastures they go, kicking up those wee little legs.

My mouth waters over the soon to be riches of the garden.

Grape vines showing the first signs , hardy pears trees in full blossom, delicate cherries preparing to bear fruit for whomever gets there first! We have already enjoyed asparagus and lettuce fresh from our garden. I had NO idea what asparagus NOT from the grocery could be like. With the 1st cut of the stalk the juices flow like you can't believe. I never knew! My greatest challenge is getting what I pick into the house before it hits my lips!

Then, our projects, whew, our projects! On a good day I exclaim, "we're never bored...if you don't want one project that day, there is always another. You can imagine how I might rephrase that on a bad day.

Alas, what would our days be without "lists"

that never seem to go away?

As we've grown we continue to outgrow...so our fencing continues.

John swears he'll be fencing FOREVER. No, I reassure him (hmm, I think he'll be done someday ....he should be, right?).

The good news for this section

of the fence is we will soon have

sheep in our front yard and a whole lot less

grass to mow!

Roasted Coffee Marinated Leg of Lamb

One of the primary reasons I started blogging was for all the folks that have approached me at the Durham Farmers Market with such wonderful lamb recipes. There has been a tremendous interest in "sharing" the recipes and I too am excited to hear and try all these mouth watering ideas.

This post is to share one of our legendary lamb favorites!

My family was lucky to have known and loved the renowned chef, Louis Osteen. Two of my sisters actually worked for the Osteen’s. One of my sisters was super lucky to work alongside him in his kitchen. It was quite an experience for her and we still recall many of Louis’ best recipes. For me personally, when she recreates his masterpieces it’s as if she channels him. She knew his tricks, if you will…I mean he taught her.

She knew this recipe long before I was raising sheep. Now the joke is I often forget to give credit where credit is due. I use this recipe so often, whether sharing it or cooking it. I’ve converted folks to the love of lamb with this recipe. I don’t mind saying with full assurance, you will NOT be disappointed!

with out further ado…here is the recipe. I realize measurements aren’t clear. Just know your looking for about 2 cups of marinade. The measurements will accumulate quickly. the ground coffee is 1/4 cup and the red wine, olive oil and coffee take up most of the liquid space. Just begin, it will make sense and it's also very forgiving!

Roasted Coffee Marinated Leg of Lamb:
1. S&P entire leg
2. Mix marinade:
· Coffee beans, roasted under broiler unitl crisp…be careful they burn easily. Grindcoarse,not fine, ¼ c
· Fresh Rosemary LOTS, chopped
· Coarse ground Mustard
· Very dark brewed coffee, expresso if possible
· Red wine
· Garlic, LOTS
· Olive Oil
Combine all in food processor to yield about 2C. Coat lamb w/ paste and pour liquids over. Marinade for at least 2 hours.
Grill. IMO, your looking for about 130°

Excuse me, my mouth is watering. I’m going to fire up the grill now. You won’t be surprised to know I just so happen to have a leg of lamb!

And finally, to my dear sister, it is written, I am forever grateful that you shared this divine recipe with me

In the Beginning

OK, Here goes... Me, blogging! We have had so much interest in the day to day happenings here on the farm as well as recipes and photos. I so hope I can do this justice. There are so many blogs I have seen that are so engaging. I only hope I can bring you, our friends, customers, and supporters, a blog worth checking in!