The great danger facing all of us...is not that we shall make an absolute failure of life, nor that we shall fall into outright viciousness, nor that we shall be terribly unhappy, nor that we shall feel [that] life has no meaning at all – not these things. The danger is that we may fail to perceive life's greatest meaning, fall short of its highest good, miss its deepest and most abiding happiness, be unable to tender the most needed service, be unconscious of life ablaze with the light of the Presence of God – and be content to have it so – that is the danger. That someday we may wake up and find that always we have been busy with husks and trappings of life and have really missed life itself. For life without God, to one who has known the richness and joy of life with Him, is unthinkable, impossible. That is what one prays one's friends may be spared – satisfaction with a life that falls short of the best, that has in it no tingle or thrill that comes from a friendship with the Father.

Phillips Brooks

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits		Meats	1	Servings

INGREDIENTS

7	lb	Boned leg of lamb
2/3	c	Olive oil
6	tb	Concentrated grapefruit
		Juice (thawed & undiluted)
1	c	Water
1	ts	Salt (+ 2 tsp. coarse)
1/2	ts	Pepper
2	tb	Minced parsley
1/2	ts	Powdered rosemary
3		Bay leaves
1	c	Thinly sliced onion
3		Thinly sliced garlic cloves
		GOLD SAUCE

INSTRUCTIONS

Boned leg of lamb will probably be a rather compact piece of meat with
large pocket. With sharp knife, cut down through thinnest side of
pocket & spread leg flat, fat side down, in large shallow baking
dish. Mix oil, grapefruit concentrate, salt, pepper, parsley,
rosemary & bay leaves. Add onion & garlic.  Pour marinade over meat,
cover & refrigerate 24 hours, turning every few hours.  Remove from
refrigerator & allow to sit at room temperature before broiling.
Remove from marinade, reserving marinade; sprinkle both sides with
coarse salt & place on grill about 5-6" from heat. Cook 45 minutes,
turning occasionally & basting with marinade. Cut against grain into
1/4" slices. Serve with Gold Sauce.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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