I grow an organic garden. This year I have had lots of slugs in my strawberries, so I searched the Internet for ideas on how to treat slugs organically and one suggestion was to make slug traps out of citrus fruit. I have had the most success with oranges, but grapefruit and lemons also work. Just juice an orange and drink the juice. Take the rest of the oranges and quarter them. In the evening place them in your garden. In the morning by 8:00 or 9:00 go pick the slug filled oranges up and relocate them.
As it warms up, we like to cook more things out on the grill. I learned how to butterfly a leg of lamb, which allows it to cook faster and keeps it from getting too browned on the outside.
2 lb leg of lamb
1/4 cup red wine
1/4 olive oil
1 tsp lemon juice
2 TB fresh rosemary, chopped
1 TB fresh mint, chopped
1 TB fresh oregano, chopped
4 cloves of garlic, minced
Rinse your lamb and place on a cutting board. Decide which side has the leg bone closest to the top. Cut through that side to cut out the leg bone.
Open up the rest of the meat so that it’s all close to the same thickness.
Save the bone to make bone broth later. Take the meat and marinate it with the herbs, olive oil, lemon juice and red wine. Allow it to sit in marinade 6 hours or overnight.
Heat your grill, take the meat out of marinade and put the marinade back in the fridge. Season the leg with salt and pepper. Place it on the grill and cook until desired doneness. I like mine medium rare at 145 degrees. It’s rare at 135, medium at 160 and well at 170. It takes our grill 30 minutes to get it to 145. When the leg is about 10 degrees less than you want it cooked, get your marinade out of the fridge and grab the clumps of oil and with lots of the herbs mixed in and spread it on your leg. It will melt on top and coat the leg with herbs. Remove from grill, slice and serve.
This recipe is an adaptation from a recipe that I got from Vegetarian Times years ago. I received a subscription from Vegetarian Times and got many great recipes from it. I owe my success at AIP to my years of being a vegetarian and knowing how to make phenomenal vegetarian and vegan dishes. After all AIP is really 3/4 vegan food. Until I started making this original recipe, I spent years trying to find a beet dish that I liked. This one I love and I have sparked the love of beets of several others through this recipe. People that say, “I don’t really like beets”, love this dish! I have adapted it over the years, especially since I became AIP.
2 bunches of beets, I like to mix golden and red beets (or 6 medium size beets), peeled and cubed
4 TB avacado oil or melted coconut oil
2 cloves of garlic, minced- Optional
5 sage leaves, chopped- Optional
salt and pepper to taste
2 bunches of green onions, sliced
1 lemon, juiced
preheat oven to 400
Toss beets with oil, garlic, sage, salt and pepper.
Spread beets in single layer on baking sheet
Roast for 45 minutes, flip and stir beets every 15 minutes.
Meanwhile, add green onion and lemon juice to serving bowl.
When beets are done, allow to slightly cool and then fold them in gently with the green onions and lemon juice.