Unction is the sweetest exhalation of the Holy Spirit. It carries the Word like dynamite, like salt, like sugar; makes the Word a soother, an accuser, a revealer, a searcher; makes the hearer a culprit or a saint, makes him weep like a child and live like a giant; opens his heart and his purse as gently, yet as strongly as the spring opens the leaves. This unction is not the gift of genius. It is not found in the hall of learning. No eloquence can woo it. No industry can win it. It is the gift of God - the signet set to His own messengers. It is heaven’s knighthood given to the chosen true and brave ones who have sought this anointed honor through many an hour of tearful, wrestling prayer. Earnestness is good and impressive; genius is gifted and great. Thought kindles and inspires, but it takes a diviner endowment, a more powerful energy than earnestness or genius or thought to break the chains of sin, to win estranged and depraved hearts to God, to repair the breaches and restore the church to her old ways of purity and power. Nothing but holy unction can do this.

E.M. Bounds

CATEGORY	CUISINE	TAG	YIELD
Meats		Lamb, Meats	4	Servings

INGREDIENTS

6	fl	Fresh Lemon or Lime Juice
6	fl	Olive oil
20		Frssh mint leaves
2	tb	Freshly chopped parsley
2		Garlic cloves, crushed
1	sm	Bunch fresh chives
4	lb	Leg of Lamb
		Salt and Pepper
24	lg	Garlic Cloves, Unpeeled
12		Tinned Anchovies, drained
10	fl	Water
1 1/2	oz	Butter

INSTRUCTIONS

HERB SAUCE
LAMB
For herb sauce, blend together half fruit juice and half oil with remaining
ingredients. Add more juice and oil until it's thick but pourable. Chill.
Preheat oven to 240C/475F/Gas Mark 9. In a large frying pan, dry-fry the
lamb to seal, then season. Place the unpeeled garlic cloves in a roasting
tin with lamb on top. Roast for 30 minutes. Remove tin from oven, turn lamb
over and arrange anchovies on top. Pour water into tin, return to oven for
20 minutes. Remove from oven and place meat on a plate. Stir juices in the
tin. If liquid has reduced to almost nothing, add more water. Remove
garlic, keep warm. Return meat to tin, place in oven but turn it off. Leave
for 20 minutes. Remove, place meat on a plate with garlic. Pour juices into
a saucepan and whisk in butter. Strain through a fine sieve over meat.
Serve herb sauce separately.
Source: Keith FLoyd, Sunday Magazine

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