Grilled Lamb And Vegetable Medley

The Lord waits so long in His graciousness that people think He cannot judge, but when He does come in judgment, it is so decisive that it seems as if He cannot show mercy. For this is not the sudden anger of an irritable temper, easily inflamed but equally easily pacified. This is deliberate, measure wrath, following a full investigation of the facts. There can be no last-minute appeals or reprieves, for there is no higher court to whom appeal can be made, and no pertinent facts have been overlooked in reaching the verdict. So it was with Sodom and Gomorrah, and so it shall be at the end of history [see Luke 17:28-30].

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Meats	California		4	Servings

INGREDIENTS

1	lb	Trimmed lamb shanks, cut
		Into 1" cubes
1/2	t	Cayenne pepper
1	t	Ground coriander
1	t	Cumin
1	T	Minced garlic
2	T	Red wine, such as Zinfandel
4		Pearl onions
1		Red bell pepper
1		Yellow bell pepper
2	t	Olive oil
4		Cherry tomatoes
		Safflower oil, for coating
		Grill

INSTRUCTIONS

Place cubes of lamb into a large, shallow pan. Mix together cayenne,
coriander, cumin, garlic, and wine, and pour over lamb. Toss well.
Cover with plastic wrap and refrigerate for 8 to 10 hours. Peel  onions
and steam until soft. Seed and quarter bell peppers. Arrange  onions,
bell peppers, and lamb on shish kabob skewers, leaving room  for
addition of cherry tomatoes later. Brush skewered items with  olive oil
and place on platter. Cover with plastic wrap and  refrigerate for 8 to
10 hours. Grill kabobs for 10 minutes, turning  once, then add one
cherry tomato to each skewer and grill until  lightly brown (5 to 10
minutes). Serve hot for best flavor.  Recipe By     : the California
Culinary Academy  From:                                 Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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