Name: Fruit-Stuffed Leg of Lamb
Ingredients: 2 pk (11 oz. each) dried mixed fruit; 2 c Orange juice; 1 c Chablis wine; Grated rind of 1 orange; 2 Cinnamon sticks; 1/2 ts Ground ginger; 1/8 ts Ground nutmeg; 4 To 5 pound boneless leg of lamb; Salt; Pepper; Orange juice

He stripped off first one robe of honor and then another until, naked, He was fastened to the cross. There He emptied His inmost self, pouring out His lifeblood, giving Himself for all of us. Finally, they laid Him in a borrowed grave. How low was our dear Redeemer brought! How then, can we be proud? Stand at the foot of the cross and count the scarlet drops by which you have been cleansed. See the thorny crown and His scourged shoulders still gushing with the crimson flow of blood. See His hands and feet given up to the rough iron, and His whole self mocked and scorned. See the bitterness, the pangs, and the throes of inward grief show themselves in His outward frame. Hear the chilling shriek, “My God, my God, why hast Thou forsaken me?” (Matthew 27:46). If you are not humbled in the presence of Jesus, you do not know Him. You were so lost that nothing could save you but the sacrifice of God’s only begotten Son. As Jesus stooped for you, bow in humility at His feet. A realization of Christ’s amazing love has a greater tendency to humble us than even a consciousness of our own guilt. Pride cannot live beneath the cross. Let us sit there and learn our lesson. Then let us rise and carry it into practice.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits		Meats, Easter	8	Servings

INGREDIENTS

2	pk	(11 oz. each) dried mixed fruit
2	c	Orange juice
1	c	Chablis wine
		Grated rind of 1 orange
2		Cinnamon sticks
1/2	ts	Ground ginger
1/8	ts	Ground nutmeg
4		To 5 pound boneless leg of lamb
		Salt
		Pepper
		Orange juice

INSTRUCTIONS

Heat dried fruit, 2 cups orange juice, the wine, orange rind, cinnamon,
ginger and nutmeg to boiling in medium saucepan; reduce heat and simmer,
uncovered, 20 minutes.  Cool; remove cinnamon sticks and discard.
Trim roast of excess fat. Lay roast flat; sprinkle lightly on both sides
with salt and pepper.  Spoon about a third of the fruit mixture on meat;
roll up and tie at intervals with string.  Place roast on rack in shallow
roasting pan; insert meat thermometer so tip is in thickest part of meat.
Roast uncovered at 325&deg;F until meat thermometer registers 165&deg;, about 2
hours; spoon remaining fruit mixture around meat during last 30 minutes of
cooking time.  Remove meat to serving platter; spoon half the fruit around
meat.  Keep warm.
Process remaining fruit mixture in blender or food processor until smooth,
adding enough orange juice for desired sauce consistency. Heat sauce in
small saucepan until hot.  Slice meat; serve sauce over. Yield: 8 servings
Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons
Cookbook.
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31,
1999

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