Introduction

Here is to a month of what I know best Farm-Food and Fun!
Excited to be taking art for the first time in The Nester's Write 31 Days.  Like many of you I have no idea how I am going to make this happen but who doesn't love a little challenge.

I am a mom from a small town in Ohio who lives on a small farm. I am looking forward to writing about the happenings on the farm, what we eat and all the fun things in between. October is a crazy busy time of year for our family and I am looking forward to giving you a little view into our world. I am looking forward to sharing recipes, food facts and maybe even some of the fun things we try to squeak in our busy lives.

My friend Sara from Saras-House encouraged me participate in this crazy idea so be sure to follow her as she writes about travel tips. I have traveled with her a few times and she has some great tid-bits.


Did I mention we raise sheep? Here is a great recipe that uses one of my favorite proteins and some of that cider coming straight from the apple orchards.

Serves 8-10
1 Boneless butterflied leg of lamb (6-7lbs)
Marinade:
1/2 cup  apple cider
1/3 cup Dijon mustard
3 Tbl Olive oil
2 Tbl fresh chopped rosemary
1 Tbl apple cider vinegar
4 cloves garlic minced
Salt and pepper to taste
Combine all marinade ingredients, adding the salt and pepper to taste.
Sprinkle both sides of leg with light salt and pepper rubbing into the meat. Place in a bowl or plastic bag. Pour marinade over lamb to coat. Cover dish or seal bag and place in refrigerator over night.
Preheat grill to medium heat. Place lamb on grill brushing some marinade over meat. Grill approximately  15-20 minutes on each side brushing with marinade until internal temperature reaches 135*. Transfer lamb to platter and cover with foil. Let rest at least 10 minutes. Internal temperature of lamb should be 145*-150*.
Carve lamb at an angle and slice thin.
The key to great lamb is to not over cook!

Try one of my recipes or have any comments or ideas let me know!