All our pieces of gold are but current to the grave; none of them will pass in the future world. Therefore as merchants when they travel make over their monies here, to receive them by bills of exchange in another country; let us do good with our goods while we live, that when we die, by a blessed bill of exchange, we may receive them again in the Kingdom of heaven (Luke 16:9). To part with what we cannot keep, that we may get that we cannot lose, is a good bargain. Wealth can do us no good, unless it help us toward heaven.

Thomas Adams

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Main course, Here’s one , Earlier1	4	servings

INGREDIENTS

1		Chump of Lamb
1/2		Red Pepper
1/2		Yellow Pepper
1	sl	Aubergine
3		Cherry Tomatoes
1/2		Courgette; (roasted)
1		Sprig Rosemary
1		Spoon Tapenade; (Greek Black Olive
		; Puree)
4	tb	Lamb Stock
25	g	Butter
3		Cloves Garlic; (blanched and
		; roasted)
1	tb	Tomato Puree
		Olive Oil

INSTRUCTIONS

1. Fry the lamb until golden brown in a little oil and butter.
2. Peel and deseed the peppers, and soften in a little olive oil.
Deglace the pan with balsamic vinegar.
3. Fry the aubergine (but don't cook all the way through).
4. Lay out a piece of silver foil.
5. Place the lamb in the middle with the tapenade spread on top.
6. Lay the vegetables around (except the courgettes).
7. Add the chopped rosemary, garlic, lamb stock and a little oil.
8. Seal up the parcel and bake in a hot oven (Gas Mark 7) for 10 - 15
minutes.
9. Remove and allow to rest for a further 5 minutes.
10. Serve with garlic and roasted courgettes.
11. Pour all the juices into a pan and add 1 teaspoon of tapenade,
chopped rosemary and a little tomato puree.
12. Season and serve.
Converted by MC_Buster.
NOTES : Chef:Aaron Patterson
Converted by MM_Buster v2.0l.

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