Name: Grilled Leg of Lamb
Ingredients: 1 Leg of lamb; 1/2 c Whole fresh rosemary leaves; 3 tb Chopped mint leaves; 6 Cloves garlic- finely chopped; 6 tb Vanilla extract; 1 pt Vanilla yogurt with active cultures

When skeptics have tried to disprove Christianity, they most often aim their gums at the Resurrection. Disprove the Resurrection and our entire faith crumbles. Even the Bible supports that! But yet when under close and critical scrutiny, the Resurrection of Jesus Christ has the greatest support. Many knew the right tomb to enter as eyewitnesses of Jesus’ burial. The disciples were not hallucinating. They didn’t steal the body. How could they have overcome the guards? Moreover, they didn’t even believe there would be a resurrection. The Romans were masters at killing people. They ensured Jesus was dead. They had no reason to steals the body. Their reputation was on the line. And the Jews actually feared a fake resurrection. They would have been the last ones to remove the body. Everyone wanted to see the body in the grave that Sunday morning, included the women who first visited. No one could produce the body once it disappeared. As possibly the silliest belief – the so-called “Swoon Theory.” That Jesus never died, was revived from the cold air in the tomb, pushed aside the massive stone by Himself from the inside and as a weakened and bloody mess convinced the disciples He was the victorious risen Lord.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		1	Servings

INGREDIENTS

1		Leg of lamb
1/2	c	Whole fresh rosemary leaves
3	tb	Chopped mint leaves
6		Cloves garlic- finely chopped
6	tb	Vanilla extract
1	pt	Vanilla yogurt with active cultures

INSTRUCTIONS

Well, here are some recipes. I just finished parousing my Mother-in-Law's
copy of Food & Wine (12/97). Thought to share some that caught my eye.
Radiation treatment are on there way...Haven't lost my hair, yet. :) Shalom
and good eatn'.
Mix all marinade ingredients in a bowl and evenly coat leg of lamb on both
sides. Place in a baking dish to marinate 24-48 hours refrigerated. The
active culture will help tenderize the meat.
Before grilling remove most of the marinade and allow lamb to rest outside
of the refrigerator until it reaches room temp.
Grill over moderately hot coals until medium rare, about 12 minutes per
side. Let rest about 10 minutes before slicing thinly and serving. A mint
au jus goes nicely with this recipe.
Posted to JEWISH-FOOD digest V97 #335 by Sara Sutherland <msuther@gte.net>
on Dec 28, 1997

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