Char-roasted Spring Lamb On Summer Salad

Let us look at our lives in the light of this experience [in 2 Corinthians 12:7-10] and see whether we gladly glory in weakness, whether we take pleasure, as Paul did, in injuries, in necessities, in distresses. Yes, let us ask whether we have learned to regard a reproof, just or unjust, a reproach from friend or enemy, an injury, or trouble, or difficulty into which others bring us, as above all an opportunity of proving how Jesus is all to us, how our own pleasure or honor are nothing, and how humiliation is in very truth what we take pleasure in. It is indeed blessed, the deep happiness of heaven, to be so free from self that whatever is said of us or done to us is lost and swallowed up in the thought that Jesus is all.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	Thai	Jude3	4	Servings

INGREDIENTS

2		Lamb racks or 4 lamb leg
		steaks
3	t	Gregg's Thai seasoning
1		Peeled carrot
1/2		Cucumber
1		Red pepper, deseeded and
		thinly
		sliced
1		Zucchini
1		Spring onions
1	c	Fresh bean sprouts
227	g	Golden Sun water chestnuts
		drained and sliced
250		ETA avocado & garlic
		dressing
2	T	First Choice olive oil
2	t	Fresh chopped herbs

INSTRUCTIONS

Crust  If using racks, remove the lamb from the racks or ask the
butcher to  do this for you.  Rub the seasoning into the meat.  Place
onto a roasting tray and roast at 220 C for 10 mins.  Remove and cool.
Place 1 tablespoon olive oil onto the roasting tray.  Using a vegetable
peeler, slice the carrot and zucchini into thin  ribbons.  Toss them
into the oil along with the spring onions and chestnuts.  Roast for 2-3
mins to soften.  Remove and cool.  Slice the cucumber into thin
ribbons.  Stack all the salad vegetables and herbs onto serving plates.
Thinly slice the Thai lamb, lay over the salad.  Mix any juices from
the roasting tray with the 1 tablespoon olive oil  and enough ETA
dressing to create a smooth dressing.  Spoon over the salad and serve.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 456 Calories From Fat: 257 Total Fat: 28.5g Cholesterol: 141.4mg Sodium: 235mg Potassium: 1061.2mg Carbohydrates: 6.3g Fiber: 1.9g Sugar: 4.2g Protein: 41.6g