Chump End Of Lamb With Onion Jam And Deep Fried Leeks

It is neither obedient to Christ, nor in the church’s best interest, to permit an expelled person to attend the meetings of the church so that he can be exposed to biblical preaching. He was expelled because he has already heard, and rejected, the biblical message of repentance. The determination to exclude such a person from all church functions is primarily based on the command for Christians not to keep company with those who are under the discipline of expulsion (1 Corinthians 5:11), which in turn is based on the principle that “a little leaven leavens the whole lump” (1 Corinthians 5:6). Leaven (sinful influence) can only be prevented from spreading throughout the whole lump of dough (the church) when the two are not allowed to come into contact with each other. It cannot be right, therefore, to give a person who is openly unrepentant the opportunity to exert an immoral and/or divisive influence on the other members of a local church (Jim Elliff and Daryl Wingerd).

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CATEGORY	CUISINE	TAG	YIELD
Meats		Food networ, Food7	1	Servings

INGREDIENTS

		Chump end of lamb
		Fresh rosemary
1		Shallot
		White wine
		Lamb stock
55	g	Unsalted butter, 2oz
		Fresh mint
2		Plumb tomatoes
2		Red onions
		Demerera sugar
2		Leeks
		Salt and pepper

INSTRUCTIONS

Make small incisions in the lamb and push small sprigs of rosemary
into them (approx 8 per chump).  Heat a frying pan and when the pan is
smoking place the lamb fat side  down, and brown on all sides before
placing into the oven  (200Ã¸C/400Ã¸F/gas mark 6) for 15 mins.  In
another frying pan melt the butter and add the sliced onions and  cook
until lightly brown and soft. Add the sugar and mix together,  then add
the wine and reduce on low heat for 30 minutes.  Take the lamb out of
the oven and place on a plate to rest while  making the sauce.  Finely
chop the shallot and cook in the lamb pan until soft. Add the  white
wine and reduce. Then add the lamb stock and reduce by half.  Finley
chop the mint and before serving add the mint to the sauce  along with
a small amount of butter.  Wash and trim the leeks well and then cut
into very thin strips. Cook  in the oil until lightly golden brown.
Drain on kithcen paper and  sprinkle with a little salt.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5116 Calories From Fat: 407 Total Fat: 46.4g Cholesterol: 118.3mg Sodium: 356.6mg Potassium: 5385.2mg Carbohydrates: 246.8g Fiber: 21g Sugar: 87.7g Protein: 19.5g