Grilled Leg Of Lamb With Olive Relish

The revolt against hedonism has killed the spirit of worship in many churches. When you have the notion that high moral acts must be free from self-interest, then worship, which is one of the highest moral acts a human can perform, has to be conceived simply as duty. And when worship is reduced to a duty it ceases to exist. One of the great enemies of worship in our church is our own misguided virtue. We have the vague notion that seeking our own pleasure is sin and therefore virtue itself imprisons the longings of our hearts and smothers the spirit of worship. For what is worship if it is not our joyful feasting upon the banquet of God's glory?

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats		Cooking liv, Import	1	Servings

INGREDIENTS

2	T	Red wine vinegar
1	T	Worcestershire sauce
2	t	Red pepper flakes
1		Shallot, minced
1	T	Chopped garlic
		Freshly ground black pepper
		to taste
2	t	Salt
1/4	c	Olive oil
5 1/2	lb	Leg of lamb
		trimmed boned and
		butterflied

INSTRUCTIONS

In a bowl, whisk together the red wine vinegar, Worcestershire sauce,
red pepper flakes, shallot, garlic, pepper and salt. Whisk in the
olive oil. Trim as much remaining fat as possible from lamb and in a
shallow dish spread oil mixture over both sides of it.  Prepare grill
or heat grill pan over medium heat. Bring lamb to room  temperature and
grill on an oiled rack set 5 to 6 inches over glowing  coals 10 to 12
minutes on each side, or until meat thermometer  registers 140 degrees,
for medium rare meat. Alternatively, lamb can  be grilled on a grill
pan for about the same amount of time per side.  Transfer lamb to a
cutting board and let stand 10 minutes. Serve lamb  thinly sliced
across the grain, with relish.  Yield: 4 servings  Recipe by: Cooking
Live Show #CL8933 Posted to MC-Recipe Digest V1  #721 by "Angele and
Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997

A Message from our Provider:

“No God, no peace. Know God, know peace.”