Easter on the Farm

What does a sustainable Easter look like around here on our farm? Beautiful and loads of fun, but definitely not perfect. We are taking steps to reduce our impact and we are getting better at it every year. Sustainability isn’t easy but small steps grow towards bigger ones.

We used a natural dye kit this year. I have made our own dyes before but we were in a time pinch this year with a busy lambing season so I was super excited to find a ready made natural kit. The kit came in a cardboard box but I was a little disappointed the inside baggies were plastic. However, they were little and I kept them to use for craft bead storage and things like that. Many natural dyes have more muted coloring but check out how vibrant these colors were! The kids had so much fun experimenting. We have some plastic cups we use for art that have been around a while and we just keep rewashing and using them. Better to use and keep them out of the landfill until the end. Glass jars work fine too but keep in mind glass jars are wider and use a little more dye for the egg to completely submerge than the tiny plastic cups do.

When we had finished, I kept the dye in glass canning jars to test out for doing some other cloth and wool projects with the kids later…

Felting eggs was also a new adventure and loads of fun! I’m planning on creating a brief tutorial post later so here’s one photo to get you excited!

And of course, on a sheep ranch, what Easter is complete without lamb on the grill! The smell of rosemary and garlic wafting up from the grill as the lamb chops sizzled was enough to make anyone’s mouth water in anticipation. I will be posting a recipe for our grilled lamb chops soon!

The crowning glory of every Easter around here is the egg hunt. We have a selection of plastic eggs we reuse over and over from the past and then we are slowly replacing them as needed with wooden and metal ones. We also made some of our very own papermache ones this year with tissue paper we’d saved. Watching the kids race around the place looking in every nook and cranny makes for great entertainment for the adults as well.

Easter wouldn’t be complete without an egg toss. Yes, one of those messy games where you toss eggs back and forth while getting further and further apart until someone’s egg breaks and they wear it. The dogs loved the event and lapped up every drop of broken egg on the ground. Everyone got egg on them but me…which means I’m either really good at catching or really good at jumping sideways. I’ll let you guess which.

Confetti eggs are the new thing in stores. I see them everywhere. What about a natural alternative that is zero waste? Yes! I’m all about that. Just make a small hole in the top and shake the egg out for cooking and then let the egg dry out. I started a month ahead of time so I had plenty of eggs. Then, the kids decorated some but mostly wanted me to leave them plain. Then, we filled them with bird seed but I’m sure they could be filled with native flower seeds if you want to throw them in a mountain field or grass seed for the lawn or even animal feed if you want to toss them in the barnyard! After all, what kid doesn’t love throwing things and watching them burst!

Happy Easter from our family to yours!

Grilled lamb loin chops recipe

Grilled Lamb Loin Chops make any evening into a special occasion every time. Delicious flecks of rosemary and garlic cling to the lamb chops and the fragrant smell of smoky garlic and lamb right of the grill is perfection. 

Lamb is also our family’s go-to for most dinners and Easter dinner is no different. One of the reasons I love grilling lamb chops for Easter and holiday dinners is it how easy it is to turn out an impressive meal in no time at all. 

What is a Lamb Loin Chop?

Loin chops are a meatier cut from the lamb‘s back, just behind the ribs, and are cut into thicker chops then the rib chops. They are a perfect choice for the grill because They are more tender, flavorful and they cook more quickly

Taste and Servings

Taste: if your put off by the very strong lamb flavor of leg of lamb the Loin chops would be for you. The loin area along the back has a much more mild lamb flavor because it doesn’t get worked as much like the heavier muscles. 
Servings: Plan for 2 loin chops per person for a dinner portion and for larger appetites.

Tips for Grilling Lamb Loin Chops:

The dry heat of the grill or oven creates delicious browned edges and renders the layer of outer fat in just minutes. Ideally, you’ll want to treat loin chops like a high-end steak and cook only to medium-rare for the best texture and flavor.

  • Treat like a steak. think of Loin chops as mini T-bone steaks—on one side of the chop is the lamb loin, on the other side is the fillet. The fillet side is smaller and will cook more quickly, so when grilling point your fillet side away from the hottest part of the fire.
  • Cook to medium-rare (between 130-135 degrees), and use an instant-read thermometer to test for doneness.
  • Always Let the meat rest for 10-15 minutes, before serving.

Rosemary and garlic grilled lamb loin chops

Serving Size:
6
Time:
About 20 minutes
Difficulty:
medium

Ingredients

  • 12  lamb loin chops
  • 12   cloves  garlic , chopped
  • 2 – 3 tablespoons fresh rosemary , coarsely chopped
  • Sea salt and freshly ground black pepper to taste
  • Extra-virgin olive oil

Directions

  1. Season with salt, pepper, fresh garlic and rosemary, and drizzle with olive oil on both sides.
  2. Light a charcoal grill and once the coals are hot, spread on only one side of the grill to allow for an indirect cooking zone on the other side. If using a gas grill, light all the burners and heat grill to 450 degrees. Reduce heat to low before placing lamb on grill.
  3. Grill lamb over hot direct heat to sear the outside for 2-3 minutes on each side.
    turn down heat and Cook until medium-rare, 8 to 10 minutes total, depending on size. Once browned on all sides, check internal temperature.
  4. Remove from heat when the internal temperature in the thickest part of the meat is 125-130° for medium-rare, 135° for medium.
  5. Rest for 10 minutes, covered
  6. Serve with asparagus, potatoes, or your favorite side dish.