Name: Grilled Lamb with Balsamic Vinegar Sauce
Ingredients: 1/2 c Dry white wine; 3 Rosemary sprigs; 1 1/2 ts Balsamic vinegar; 1 1/2 ts Minced shallot; 1/4 ts Black pepper; 2 c Veal, lamb or beef stock; 1/4 c Red currant jelly; 1/2 ts Minced fresh rosemary; 1/8 ts Minced garlic; 1 18-oz boned lamb loin, trimmed; Coarse salt; Coarsely ground pepper; 3 tb Unsalted butter, room temperature

Any and every time we indulge in pornography, we deny the precious gospel truth that every man and woman possesses inherent dignity, not to be solicited and sold for sex, but to be valued and treasured as excellent in the eyes of God. People are not inferior objects to be used and abused for selfish, sexual, sensual pleasure; they are equal image bearers of the God who loves and cares for them. We may scoff at how pre-Civil War churchgoers justified slaves in their backyards, but aren't we dangerously like them when we participate in pornography (and promote the sex slavery to which it is inextricably tied) in our own homes?

David Platt

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami		1	Servings

INGREDIENTS

1/2	c	Dry white wine
3		Rosemary sprigs
1 1/2	ts	Balsamic vinegar
1 1/2	ts	Minced shallot
1/4	ts	Black pepper
2	c	Veal, lamb or beef stock
1/4	c	Red currant jelly
1/2	ts	Minced fresh rosemary
1/8	ts	Minced garlic
1		18-oz boned lamb loin, trimmed
		Coarse salt
		Coarsely ground pepper
3	tb	Unsalted butter, room temperature

INSTRUCTIONS

SAUCE
LAMB
Sauce: Boil wine, rosemary, vinegar, shallot & pepper in heavy medium
skillet until reduced to 2 tbs, about 6 minutes. Add stock and boil until
reduced to 5 tbs, about 25 minutes. (Can be prepared 6 hours ahead and
refrigerated).
Lamb: Prepare barbeque grill on medium heat, or preheat oven to 350. For
marinade, combine jelly, rosemary and garlic in glass baking dish. Season
lamb with salt & pepper. Add to marinade, turning to coat. Marinate 10
minutes.
Grill or bake lamb until cooked to desired degree of doneness, about 5
minutes per side for rare. Transfer to platter.
Return sauce to boil. reduce heat to low and whisk in butter, 1 tbs at a
time. Strain sauce. Season with salt & pepper. Spoon sauce onto plates.
Slice lamb and arrange atop sauce.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Mar 27, 1997

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