This weekend was unusually crazy at our peaceful little farm. With 250 pastured hens, around 60 head of cattle and 100 Katahdin sheep you would think that peace was something we experience about as much as flying saucers and blue moons. Normally though, with all the hardworking hands around the farm things are fairly calm and peaceful. The culprits this weekend though all were under 10lbs and can run like the dickens!

Lambs!! Lambs!! And more lambs!! They are everywhere! In one weekend we had over eighteen babies born and most of those were triplets.

Our theory is that since the drought hit things have been slightly askew. Last year the lambs came in singles, for the most part, but nature must be making up for lost time.  Over the years we’ve been homesteading, we’ve come to see how often nature runs in cycles like this.

One interesting fact about nature is that when there is some environmental deviation from the norm such as drought or famine, the reproductive systems of animal begin to shut down but just until things return to normal. Even in humans, when the body is deprived of proper nutrients the first system to be shut down is the reproductive system.

We saw the same effect on our fruit trees. Last year we had more pears than we have ever had in one season. I guess it’s just Nature looking out for our well being.

Well, with this many lambs on the ground we will have plenty of grass fed lamb for sale in the store and at the farmer’s markets we attend so I thought I would get your creative juices flowing with my favorite grass fed lamb chop recipes.

The most used lamb chop recipe in our home is very simple but oh, so good. Celtic or Hawaii salt and fresh ground pepper cooked on the grill topped with a good pat of butter. To spice things up a little I will bring out the wine, Turkish oregano and garlic and make up a dish that I always give to those new to eating lamb.

Grilled Lamb with Wine, Garlic and Honey

The honey does not sweeten the chops-it just helps them brown. For an authentic accompaniment, uncork a bottle of the pungent resin-flavored Greek wine called retsina, or simply opt for a favorite Sauvignon Blanc. Serve coffee ice cream and purchased baklava to complete the menu.

3/4 cup dry red wine
1/4 cup olive oil
3 tbs chopped fresh oregano
2 tb minced garlic
2 ts red wine vinegar
1/2 ts sea salt
1/2 ts ground black pepper
8 1- to 1 1/4-inch-thick grass fed loin lamb chops (about 2 1/2 pounds total), fat well trimmed
2 tablespoons honey

Mix first 7 ingredients in large glass baking dish. Arrange lamb chops in single layer in dish; turn to coat. Cover and refrigerate at least 2 hours, turning and basting often. (Can be prepared 1 day ahead. Keep chilled.) Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.
Prepare barbecue (medium-high heat). Transfer lamb to plate.